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

Begin by preheating your oven to 400°F. Next, prepare the roasted tomato coulis by halving 2 cups of cherry tomatoes and placing them on a baking sheet.

Drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper, and roast for 20 minutes until caramelized.

While the tomatoes roast, bring 4 cups of chicken broth to a boil in a saucepan. Gradually whisk in 1 cup of polenta, stirring continuously until thickened, about 5 minutes.

Remove from heat and stir in 1/2 cup of grated Parmesan cheese, 2 tablespoons of fresh chopped basil, and 1 tablespoon of butter.

Set aside to cool slightly. In a 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. Then, add 1 pound of ground beef, breaking it apart with a spatula, and cook until browned, about 7 minutes.

Season the beef with 1 teaspoon of dried oregano, 1 teaspoon of smoked paprika, salt, and pepper to taste.

Once the beef is cooked, remove it from heat. To assemble the stacks, spoon a layer of polenta into the bottom of a greased ramekin, followed by a layer of the seasoned ground beef, and then another layer of polenta.

Repeat the layers until the ramekin is full, finishing with a layer of polenta on top. Bake the stacks in the oven for 15 minutes until heated through.

While the stacks bake, blend the roasted tomatoes with 1 tablespoon of balsamic vinegar until smooth to create the coulis.

Once the stacks are done, carefully invert them onto plates, drizzle with the roasted tomato coulis, and garnish with fresh basil leaves and a sprinkle of Parmesan cheese.