Creamy Polenta with Meat Sauce (Polenta con Tuco)

Why you’ll love it

• Comfort in a bowl: creamy, cheesy polenta under a rich meat sauce.
• Simple ingredients: ground beef, canned tomatoes and cornmeal.
• Feeds 6, with 28 g of protein per serving.

Quick facts

Ingredients

For the meat sauce

• 1.1 lb (500 g) ground beef
• 1 medium onion, chopped
• 1 carrot, grated
• 2 garlic cloves, minced
• 28 oz (800 g) crushed tomatoes
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 bay leaf
• 1/2 tsp black pepper

For the polenta

• 10.5 oz (300 g) instant polenta
• 5 cups (1.2 liters) water or broth
• 1 1/4 cups (300 ml) milk
• 3 1/2 tbsp (50 g) butter
• 3.5 oz (100 g) grated cheese, such as Parmesan
• 1 1/2 tsp salt, divided (1/2 tsp for the sauce and 1 tsp for the polenta)

Step-by-step method

1. Start the sauce. Heat the oil and sauté the onion and carrot for 6 minutes. Add the garlic and cook 30 seconds.

2. Brown the beef. Add the ground beef and cook 7 to 9 minutes, breaking it up, until no pink remains.

3. Simmer. Add the tomatoes, oregano, bay leaf, 1/2 tsp of the salt and the pepper. Cook uncovered over low heat for 35 minutes.

4. Heat the liquid. For the polenta, bring the water or broth to a boil with the milk and the remaining salt.

5. Cook the polenta. Pour in the polenta in a slow, steady stream while whisking. Cook for the time on the package, usually 3 to 5 minutes.

6. Finish and serve. Turn off the heat and stir in the butter and half of the cheese. Serve topped with the meat sauce and the remaining cheese.

How to know it is done

The sauce is ready when it has thickened and the beef is fully cooked; the polenta should be creamy and smooth, with no lumps.

Tips for the best result

• Add the polenta slowly and keep whisking so it stays smooth and lump-free.
• Let the sauce simmer uncovered the full 35 minutes so it thickens and the flavors blend.
• Remove the bay leaf before serving.

Variations and substitutions

• Meatless: use cooked lentils instead of the ground beef.

Storage and reheating

Refrigerate up to 3 days. Reheat the polenta with a splash of milk.