Parmesan Polenta With Quick Ragù

• 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

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.
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 ragu, basil, and more cheese.

extravirgin olive oil, ground lean beef, onion, garlic, fresh basil, fresh oregano, fresh rosemary, red chile flakes, kosher salt, pepper, tomato paste, tomatoes, instant polenta, butter, cheese

Taken from www.myrecipes.com/recipe/parmesan-polenta-quick-ragu (may not work)