Preheat the oven to 450 degrees.

In a large bowl mix together 4 cloves of pressed garlic, ground turkey, bread crumbs, milk, eggs, 1/4 cup fresh chopped basil, and 2 tsp. red pepper flakes. Generously salt and pepper the meat mixture.

Form the meat into 2-3 inch meatballs and place on a cookie sheet (I put foil down first). Roast for about 15 minutes, until brown. Turn the oven down to 350 degrees.

Heat the olive oil in an oven-proof skillet and add the remaining pressed garlic and onions. Cook on medium until soft and tender, about 7 minutes. Add the wine, 2 tsp. red pepper flakes, and 2 Tbsp. fresh basil.

Bring to a boil and cook until the wine is reduced in half; add in the tomato sauce. Simmer for 15-20 minutes.

Add the meatballs to the sauce and bake in the oven-proof skillet for 1 hour (at 350 degrees).

Prepare the polenta according to directions. Press into an 8×8 pan. Cut into squares and serve the meatballs over the polenta.