In a large mixing bowl, combine ground chicken, breadcrumbs, grated Parmesan cheese, egg, finely chopped onion, minced garlic, salt, and pepper. Mix thoroughly and form into meatballs.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Brown the meatballs on all sides for about 5–7 minutes, then transfer to a plate.

In the same skillet, add the remaining tablespoon of olive oil. Sauté onion, carrot, and celery until softened, about 4–5 minutes. Stir in tomato paste and cook for another minute.

Pour in the red wine, stir well, and bring to a simmer. Allow it to reduce for 15-20 minutes, or until slightly thickened.

Return the meatballs to the skillet, cover, and let them braise in the sauce for 20–30 minutes.

In a separate pot, bring 4 cups of water or chicken broth to a rolling boil. Whisk in the polenta and reduce heat, stirring continuously for about 10–15 minutes until thickened.

Stir in the grated Parmesan cheese, butter, and salt to taste, creating a creamy polenta.

Serve the meatballs on top of the creamy polenta, garnished with freshly chopped parsley.