Savory Ground Beef and Herb-Infused Polenta Cakes with Roasted Tomato Salsa

Begin by preheating your oven to 400°F. In a medium saucepan, bring 4 cups of water to a boil and add 1 cup of polenta, stirring continuously to prevent lumps.

Cook the polenta for about 5 minutes until it thickens, then stir in 1/2 cup of grated Parmesan cheese, 2 tablespoons of chopped fresh basil, and 1 tablespoon of olive oil.

Spread the polenta mixture into a greased baking dish and let it cool for 10 minutes. While the polenta sets, heat a large skillet over medium heat and add 1 pound of ground beef, cooking until browned, about 7-10 minutes.

Drain excess fat and stir in 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and salt and pepper to taste.

Once the polenta has cooled, cut it into squares or rounds and place them on a baking sheet. Bake the polenta cakes in the oven for 15-20 minutes until golden and crispy.

For the salsa, halve 2 cups of cherry tomatoes and toss them with 1 tablespoon of olive oil, salt, and pepper.

Spread them on a baking sheet and roast in the oven for 15 minutes until caramelized. To serve, place the crispy polenta cakes on a plate, top with the savory ground beef, and finish with a generous spoonful of roasted tomato salsa.

Garnish with additional fresh basil if desired.