Preheat the oven to 350°F. For the bacon & cheese polenta bowls, heat the milk, water, olive oil, and seasonings in a saucepan and bring the mixture to a boil. Turn off the heat and stir in the polenta.
Let the polenta rest for about 5 minutes, then add in the egg, sun-dried tomatoes, fried bacon, and grated parmesan. Knead the polenta by hand until everything is thoroughly combined, then roll the polenta into 6 equally sized balls. Gently flatten the balls of polenta and make a well in the center of each one.
Place the 6 bacon & cheese polenta bowls in a casserole dish.
For the chicken parmesan meatballs, combine all of the ingredients by hand in a large mixing bowl. Rinse your hands and roll the ground chicken mixture into 6 equally sized meatballs. Place 1 meatball in the well of each of the polenta bowls.
Ladle the tomato sauce over the meatballs and sprinkle shredded mozzarella on top. Transfer the casserole dish to the oven and bake the chicken parmesan meatballs at 350°F for 25 minutes.
