Yields Serves 4 Total Time 30 mins

Polenta is a great option when you crave Italian comfort food but have pasta fatigue.

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

Directions

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.

Parmesan Polenta with Quick Ragù

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