There’s something consistently comforting about homemade meatballs and tomato sauce for Sunday supper. Maybe it’s the act of mixing and rolling the meat with your bare hands; an organic and ritualistic labor of love. Or, perhaps it’s just the sweet warm aroma of onion, garlic, fresh basil and tomatoes wafting off the stove. Whatever it is, we couldn’t get enough of it this week when we tried Lidia Bastianich’s “polpette” with our spicy tomato-basil sauce. Instead of serving the dish over spaghetti, we baked a pan of polenta and then fried the squares in olive oil. Light crunch on the outside with a soft, warm, heartiness on the inside — perfect with a dollop of tangy sauce.