Beef & Tomato Polenta Bowls

Method

1. 1

   Prep aromatics

   On a cutting board, dice the onion, mince the garlic, finely grate the parmesan, and tear the basil leaves.
2. 2

   Soften the onion

   In a large deep skillet over medium heat, warm the olive oil; add the onion and stir often until softened, then stir in the garlic for 30 seconds and season with 1/2 tsp salt and black pepper.

   8 min
3. 3

   Brown the beef

   Add the ground beef to the skillet over medium-high heat; break it up and stir, seasoning with 1/2 tsp salt and black pepper.

   9 min
4. 4

   Simmer the tomatoes

   Stir the canned diced tomato into the skillet over medium-low heat; simmer uncovered, stirring occasionally.

   10 min
5. 5

   Cook the polenta

   In a medium saucepan over medium heat, whisk the polenta gradually into 720 ml salted water; stir frequently, then fold in half the parmesan.

   14 min

   Tip: Add the polenta in a slow stream while whisking to prevent lumps.

6. 6

   Taste and serve

   Taste the beef and polenta, adjusting with salt and black pepper; spoon the beef over bowls of polenta and finish with basil and the remaining parmesan.