Parmesan Polenta with Quick Ragu

By tcasteel2000

Ingredients

• virgin olive oil
• 1 pound ground lean beef
• 1 small onion,
• chopped 3 garlic cloves, minced
• 1/4 cup sliced fresh basil leaves, plus more for serving
• 2 teaspoons chopped fresh oregano, or 2/3 of a tsp. dried
• 2 teaspoons chopped fresh rosemary, or 2/3 of a tsp. dried
• 1/4 teaspoon red chile flakes
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon pepper
• 2 tablespoons tomato paste
• 1 can (28 oz.) diced tomatoes
• 1 1/3 cups instant polenta
• 3 tablespoons butter
• 1/3 About 1/3 cup freshly shredded parmigiano
• reggiano cheese

Preparation

Step 1

Preparation

1. Heat oil over medium heat in a 4-qt. pot. Cook beef until browned, 3 to 4 minutes. Add onion, garlic, 1/4 cup basil, the oregano, rosemary, chile flakes, 1/2 tsp. salt, and the pepper and cook until onion is softened, 5 to 6 minutes. Add tomato paste and diced tomatoes and simmer until thickened, about 15 minutes.

2. Meanwhile, bring 1 qt. water to a boil in a medium pot. Add polenta and remaining 1/2 tsp. salt and cook, stirring, until polenta thickens, 3 to 4 minutes. Stir in butter and 1/3 cup cheese. Serve polenta topped with ragù, basil, and more cheese.