Parmesan Polenta with Quick Ragù
Annabelle Breakey
Polenta is a great option when you crave Italian comfort food but have pasta fatigue.
This recipe, and others like it, can be found in the article “25 Recipes You’re Going to Want to Make This November.”
How to Make It
Step 1
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.
Step 2
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.
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
