Baked Polenta with Beef Ragù
Creamy polenta topped with a rich tomato beef ragù, layered with mozzarella and baked until golden. This hearty, comforting dish comes together in just 40 minutes and is perfect for feeding a crowd on a weeknight.
🛒 Ingredients
8 servings
- 5 cups cold water
- 1 cup instant polenta
- 1 tablespoon olive oil
- 1 beef bouillon cube
- 300 g ground beef
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 ripe tomatoes, diced
- 1 cup (200 g) tomato sauce
- ½ cup water
- 1 beef bouillon cube
- Dried oregano, to taste
- Fresh parsley, chopped, to taste
- Black pepper, to taste
- 80 g mozzarella, sliced
- 40 g grated Parmesan
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Directions
- 1
Combine cold water, polenta, olive oil, and bouillon cube in a saucepan. Cook over medium heat, stirring constantly for about 10 minutes, until the polenta thickens and pulls away from the sides.
- 2
In a skillet, heat olive oil over medium heat. Sauté onion and garlic until soft and translucent, then add ground beef and cook, breaking it up, until browned and crumbly.
- 3
Add diced tomatoes, tomato sauce, water, and bouillon cube. Stir to combine and simmer over low heat for 15 minutes until the sauce reduces and deepens in flavor.
- 4
Season with oregano, parsley, and black pepper. Taste and adjust seasoning, then remove from heat.
- 5
Preheat oven to 200 °C (390 °F). Spread polenta into a greased baking dish, layer mozzarella slices on top, pour the ragù over, and sprinkle with grated Parmesan.
- 6
Bake for 10–15 minutes until the top is golden and bubbling. Serve hot, straight from the dish.
💡 Chef's Tip
Make the ragù a day ahead — the flavors deepen overnight. For extra richness, stir a knob of butter into the polenta just before serving.
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