Preheat the oven to 375 degrees and line a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Coarsely chop garlic.

In a large mixing bowl, add the ground turkey, half the chopped garlic, all of the Italian Seasoning Blend, 1 tsp. salt, and 1 tsp. pepper. Mix the ingredients together with hands or a spatula.

Form the mixture into six meatballs (about 1 ½" in diameter) and place on the baking sheet. Roast the meatballs for 12-15 minutes, or until meatballs are firm and golden brown. Internal temperature of meatballs should reach at least 165 degrees.

Bring a medium pot with 3 cups of water and a pinch of salt to a boil. Once boiling, add the polenta, whisking constantly until water is absorbed. Reduce heat to low and stir for 5 minutes, or until polenta is soft and creamy. Remove from heat and stir the butter into the polenta. Add salt and pepper to taste and set aside.

Heat 1 Tbsp. olive oil in a large pan over medium heat. Add the remaining chopped garlic and sauté for 1-2 minutes, or until translucent and fragrant. Add the diced tomatoes and sugar to the pan and stir together. Let simmer for 5-10 minutes over low heat. Salt and pepper to taste and cover until ready to serve.

Ladle a dollop of polenta onto the plate. Top the polenta with three meatballs. Spoon the ragout over the meatballs. Finish the dish by garnishing with baby arugula and a fresh crack of black pepper.