1 cup dry coarse ground polenta
1 teaspoon dried oregano
Dash of Kosher Salt
2 cups of water
1 cup 2% reduced fat milk
¾ cup grated parmigiano-reggiano cheese, divided
Cooking spray
1 pound ground sirloin
1 cup chopped onion
1 teaspoon crushed red pepper
1/8 teaspoon kosher salt
3 garlic cloves, minced
2 cups lower-sodium marinara sauce
1/2 cup torn basil
Place 1st three ingredients in a large saucepan. Gradually add water and milk, stirring constantly with a whisk. Bring to a boil; reduce heat to medium, and d cook for 20 minutes, stirring frequently. Stir in 1/3 cup cheese.
Heat a nonstick skillet over medium high heat; coat with cooking spray. Add beef; sauté 5 minutes Stir to crumble. Remove beef: drain. Wipe pan; coat with cooking spray. Add onion, pepper 1/8 teaspoon salt, and pepper; sauté for 4 minutes., stirring frequently. Add beef and sauce; simmer 8 minutes.
Divide polenta evenly among 4 shallow bowls. Top each serving with 1 cup beef mixture; sprinkle with 2 teaspoons cheese and 2 tablespoons basil.
