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 chicken broth to a boil.

Gradually whisk in 1 cup of polenta, stirring continuously to prevent lumps. Cook for about 5 minutes until thickened, then remove from heat.

Stir in 1/2 cup of grated Parmesan cheese, 1 tablespoon of chopped fresh basil, and 1 tablespoon of chopped fresh parsley.

Spread the polenta mixture into a greased 9x9 inch baking dish and let it cool for 15 minutes. Once cooled, cut the polenta into squares or rounds.

In a large skillet over medium heat, add 1 pound of ground beef and cook until browned, about 7-10 minutes.

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

Mix well and cook for an additional 2 minutes. In a separate baking dish, toss 2 cups of halved cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper.

Roast in the oven for 15-20 minutes until caramelized. While the tomatoes roast, heat a non-stick skillet over medium-high heat and add 2 tablespoons of olive oil.

Fry the polenta cakes for about 3-4 minutes on each side until golden brown and crispy. To serve, place a polenta cake on each plate, top with a generous scoop of the ground beef mixture, and finish with the roasted tomato salsa.

Garnish with additional fresh herbs if desired.