Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Peel garlic and chop finely. Mix with oil, 2 tsp. paprika and 1⁄2 tsp. salt and pepper. Wash the meat, dab dry and coat with the oil.
Fry in a hot pan. Place on a baking tray and bake in the oven for 12-15 minutes.
Clean and wash the spring onions, cut them into rings and fry them in the frying fat in the pan. 1⁄4 l water and 3⁄4 stir in ricotta. Bring to the boil and season with salt and pepper, then simmer for 2-3 minutes.
Bring 800 ml water and vegetable stock to the boil, stir in polenta. Simmer at low heat for about 5 minutes. Stir in butter and the rest of the ricotta. Serve everything.