Caribbean Meatballs with Polenta

Chef Edouardo Jordan has this unique upbringing: Stints at the French Laundry in Napa Valley, and Per Se and Lincoln in New York. The Florida native was schooled in classical French technique and high-end  Italina cooking. His Spiced meatballs were a winner at my Sunday meal today. 
Optional notes: Bought Parmigiana Reggiano at Cavallai"s in Oviedo with a $5 discount coupon. 
I have not made polenta in years, so I bought an Ancient Harvest's basil and garlic polenta from Publix $3.89 for 18 ounces. 

                  Meatballs with Polenta
1/2 pound Parmigiana Reggiano, (save rind), grated (two cups)
2 bay leaves
1 shallot, peeled and and halved
2 cups chicken stock
2 T olive oil
Salt and pepper to taste
2 pounds ground beef, 80/20
2 T soy sauce 
2 T Worcestershire sauce 
2 T parsley, chopped 
1 egg, slightly beaten
1/2 T cayenne pepper
1 t ground cardamom
1 pack, 18 ozs. Ancient Harvest polenta
1-2 cups chicken stock

Preheat oven 375 degrees

Make broth: In a sauce pan, combine 2 cups chicken stock, shallot, rind, bay leaves, 2 T olive oil, salt and pepper. Bring to boil, reduce heat and simmer for 15 mins. strain, discard solids and return broth to a simmer until ready to serve.

Meatballs: in a large bowl mix ground beef, soy, worcestershire, parsley, egg, and spices.
With wet hands, roll beef into golf size balls and place on small baking sheet. You should have about a dozen.
Bake for 10 minutes, temple and rest for 5 minutes.

Polenta: In a medium sauce pan, break up polenta, add 1 cup of chicken sauce . Cook on low heat. Use a hand blender to puree.
Add 2 T butter, 1 cup grated cheese and continue cooking.
To serve, place polenta on plate, place 3 meatballs on each and sprinkle with grated cheese. 
Spead some broth around on polenta. Serve with a salad.
Serves 4.