ground beef polenta
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1 coffee spoon
In a pan, bring the water to the fire and add the salt and butter.
When it starts to boil, add the cornmeal and stir constantly to avoid lumps.
Let the polenta cook for 30 minutes on low heat.
In a pan, heat the oil and sauté the onion.
Add the meat, the dehydrated seasoning and sauté for about 10 minutes or until all the liquid dries up.
Use a fork to knead the lumps that form, and “drop” the meat.
With the meat already dry, add the tomatoes and cook for about 15 minutes or until the sauce is pure.
Stir in the basil and set aside.
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