Heat the oven to 400 degrees. In a mixing bowl combine the ground turkey, breadcrumbs, egg, onion, garlic, sage, salt, and black pepper. Mix until evenly blended but do not overwork the meat.

Shape the mixture into 16 meatballs and place them on a baking sheet. Bake for 15 minutes until lightly browned and cooked through.

While the meatballs bake, combine the cranberry sauce, brown sugar, and balsamic vinegar in a large skillet. Warm over medium heat until the sugar dissolves.

Add the baked meatballs to the skillet and turn them gently so the glaze coats each one. Simmer for 5 minutes until the glaze thickens slightly and clings to the meatballs.

In a medium saucepan bring the chicken broth to a boil. Whisk in the cornmeal slowly and reduce heat to low. Cook for 5 minutes, stirring often, until thick and creamy. Stir in the butter and Parmesan cheese until melted.

Spoon the polenta onto plates, top with the glazed meatballs, and finish with the chopped parsley.