PARMESAN POLENTA WITH QUICK RAGU

Parmesan Polenta with Quick Ragu

Ingredients

1 tablespoon extra-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

2 teaspoons chopped fresh rosemary

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

About 1/3 cup freshly shredded parmigiano-reggiano cheese

How to Make It

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.

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.