Try out our Polenta with Tomato Ragù recipe today! This dish features creamy, slow-cooked polenta topped with a rich tomato ragù simmered with olive oil, garlic, and herbs.
Prep Time 10 Min | Cook Time 60 Min | Serves 4-6
Ragù Ingredients
- 2 tbsp extra virgin olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 lb ground beef
- 1/4 cup dry red wine
- 28 oz crushed tomatoes
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1 tsp dried oregano
- 4 oz fresh basil leaves
Polenta Ingredients
- 1 cup coarse yellow cornmeal
- 4 cups water
- 1 tsp salt
- 2 tbsp butter
- 1/2 cup Parmesan, grated
Directions
- Heat olive oil in a saucepan over medium heat. Add the onion and cook for about 5 minutes until it becomes soft and translucent. Stir in the garlic and cook briefly until fragrant.
- Add the beef to the pan and cook until browned, breaking it up as it cooks. Pour in the red wine and let it simmer for a couple of minutes, scraping up any browned bits from the bottom.
- Add the crushed tomatoes, salt, pepper, and oregano. Reduce the heat and simmer uncovered for 30-40 minutes, stirring occasionally, until the ragù is thick and rich.
- While the ragù simmers, bring the water to a gentle boil in a heavy-bottomed pot. Stir in the salt, then slowly whisk in the polenta to prevent lumps. Reduce the heat to low and cook the polenta, stirring often, for 30 minutes, until smooth and creamy. Stir in the butter and Parmesan until fully incorporated.
- Spoon the creamy polenta into bowls or onto plates and top generously with the tomato ragù. Top with fresh basil and additional Parmesan, then serve.
- Enjoy!