Polenta with Beef Ragu

I either invented this recipe, or tried it somewhere long ago, then forgot it, then remembered it again as if it was my own invention. Really easy but not in that white trash, Hamburger Helper way.


Ingredients:
1 tube of premade, plain polenta or whatever form of polenta you can find
One jar of ready-made tomato sauce, fairly neutral since we will add more flavor
1 medium yellow onion, chopped
Lean ground beef -- half of one of those tubes or butcher packs you get at the supermarket
Dried porcini or other wild mushrooms -- awesome if you have them, otherwise skip
1/3 cup of white wine
Real Parmesan cheese (not green canister of Kraft gunk)
2 tsp. each fresh basil and/or oregano if you are lucky enough to have an herb garden, or just dried oregano

1. Soak the dried mushrooms in white wine for 15-20 minutes

2. Saute the onions for a minute, then add the lean ground beef to brown it. Once the beef is almost cooked through, add the mushrooms and a couple of tablespoons of the white wine they were soaking in. Let the alcohol cook off, about 2 minutes.

3. Add the tomato sauce and bring to a near boil, adding salt, pepper and dried oregano. Remove from heat and add chopped fresh basil and/or fresh oregano.

4. Meanwhile, heat a tbsp or two of olive oil and a dab of butter in a pan on medium heat and throw a clove of garlic on there for a bit of added flavor. Cut the polenta into 1/2 or 3/4 inch slices and lay out on the pan, cooking approx. 3-5 minutes on the one side. Flip them over, then put a thin slice of parmesan cheese on each one and cook 3 more minutes on this side. If you need to hurry the cheese melting along, put a lid on it for a minute, but not too long or the polenta will get soggy.

5. Remove the polenta from the pan and plate them, about 3 pieces per person. Then spoon the meat ragu over and voila! I served this with wilted spinach.

Serves 3-4