Preheat a Dutch oven or large pot over medium heat.

In a large mixing bowl, combine ground chicken, egg, minced garlic, oregano, paprika, 1 tsp salt, 1 tsp sugar, black pepper, red pepper flakes, dried basil, and 3–5 tbsp cornmeal or breadcrumbs. Mix until evenly combined.

Shape the mixture into uniform meatballs, about 2–3 cm in diameter. Lightly roll each meatball in flour to coat all sides. Set aside on a plate.

Prepare the vegetables: peel and quarter the onions, trim and halve the carrots if needed, and chop the celery into uniform pieces.

Add 2 tbsp butter to the preheated Dutch oven and let it melt completely.

Place meatballs in the pot in a single layer without overcrowding. Brown each side for about 4 minutes, turning carefully with tongs to keep their shape. Remove the meatballs and place on a plate.

Add the prepared vegetables to the pot and roast for 5-8 minutes.

Remove the vegetables from the pot and pour in 400 ml red wine and 3 tbsp tomato paste. Bring to a gentle simmer for 5 minutes, stirring occasionally.

Add 2 tsp salt and 4 tsp sugar, stirring to mix well.

Return the meatballs to the pot and top with the roasted vegetables.

Add 400 ml water, cover the pot, and cook on low for 20 minutes.

Remove the lid and cook for an additional 10 minutes.

Meanwhile, cook the polenta according to package instructions.

Stir ½ cup grated cheese into the cooked polenta.

Serve the meatballs and vegetables over the cheesy polenta.