Creamy Polenta with Meat Ragù and Green Olives
A hearty and comforting dish featuring silky homemade polenta topped with a rich, slow-simmered meat sauce studded with briny green olives. Perfect for weeknight dinners when you want something satisfying without the fuss.
🛒 Ingredients
6 servings
- 1¼ cups cornmeal
- 4 cups water, divided
- 2 chicken broth cubes
- 1 tablespoon butter
- 2 garlic cloves, minced
- 1 medium onion, finely diced
- 300 g (10.5 oz) ground beef
- 1¾ cups tomato sauce
- Green olives to taste
- Salt and black pepper to taste
- Olive oil for cooking
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Directions
- 1
Heat a drizzle of olive oil in a skillet over medium heat. Sauté the garlic and onion until softened and lightly golden.
- 2
Add the ground beef and cook, breaking it up with a spoon, until browned all over. Season with salt and pepper.
- 3
Stir in the tomato sauce and green olives. Simmer for 10 minutes over low heat, then keep warm.
- 4
In a bowl, whisk the cornmeal with 1 cup of cold water until smooth and lump-free.
- 5
Bring the remaining 3 cups of water to a boil in a large saucepan with the broth cubes and butter.
- 6
Gradually pour in the cornmeal mixture while stirring constantly with a whisk to keep it smooth.
- 7
Cook over low heat, stirring continuously, until the polenta thickens and pulls away from the sides of the pan.
- 8
Pour the polenta into a baking dish, spoon the meat ragù generously on top, and serve immediately.
💡 Chef's Tip
For extra creamy polenta, swap 1 cup of water for whole milk. Stirring in a handful of grated Parmesan at the end takes this dish to the next level.
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