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