Savory Ground Beef and Herb-Infused Polenta Stack with Roasted Tomato Coulis

Begin by preheating your oven to 400°F. In a medium saucepan, bring 4 cups of water to a boil and add 1 teaspoon of salt.

Gradually whisk in 1 cup of polenta, stirring continuously to prevent lumps. Cook for about 5 minutes until thickened, then stir in 2 tablespoons of butter and 1/4 cup of grated Parmesan cheese.

Set aside. In a large skillet over medium heat, add 1 tablespoon of olive oil and sauté 1 diced onion until translucent, about 5 minutes.

Add 2 cloves of minced garlic and cook for an additional minute. Incorporate 1 pound of ground beef, breaking it apart with a spatula, and cook until browned, about 7-10 minutes.

Season the beef with 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1/2 teaspoon of red pepper flakes, and salt and pepper to taste.

Remove from heat. On a baking sheet, arrange 2 cups of halved cherry tomatoes, drizzle with olive oil, and season with salt and pepper.

Roast in the oven for 15-20 minutes until caramelized. In a blender, combine the roasted tomatoes with 1 tablespoon of balsamic vinegar and blend until smooth to create the coulis.

To assemble, layer the polenta in a greased baking dish, followed by the ground beef mixture, and repeat until all ingredients are used, finishing with a layer of polenta.

Bake in the oven for 20 minutes. Serve warm, drizzled with the roasted tomato coulis and garnished with fresh basil leaves.