Combine tomatoes, garlic cloves, olive oil, and truffle salt in a bowl and toss to coat. Spread onto a foil lined baking sheet and place into the oven. Bake for 20 minutes.

Heat a frying pan over medium high heat. Add coconut oil and swirl to coat the pan.

In a large mixing bowl, combine pork, eggs, panko, black pepper, oregano, garlic powder, and thyme. Mix well.

Pour chicken broth into a large saucepan over medium high heat and bring to a boil.

While the chicken broth or beef broth is heating up, Form meat into 18 equal sized meatballs. We used a cookie scoop for uniform sized meatballs.

Add meatballs to the frying pan and brown for 10 minutes, turning to evenly cook.

Once the meatballs are cooked, remove from the pan and set aside. *Keep drippings in the pan.

Slowly add the polenta to the broth in a steady stream. Whisk constantly as the polenta is added. Once fully incorporated, lower the heat to simmer and cover. Cook for 20 minutes, stopping to stir halfway through.

Remove the tomatoes and garlic from the oven and add to the hot frying pan. Cook for 5 minutes, then stir in half of the chopped basil and spinach. Cook for 3 minutes and add the meatballs back to the pan. Turn off the heat.

Next, add the butter, truffle salt, black pepper, and parmesan to the polenta. Stir until melted.

Serve polenta in a bowl and top with meatballs and tomatoes. Garnish with basil and parmesan.