Creamy polenta and meat ragu

1. Ragu:

2. 1. Heat oil in a dutch oven over medium-low heat. Add the onions, carrots, salt and thyme and cook stirring occasionally about 5 minutes or until veggies are tender.

3. 2. Add the ground beef and cook while breaking it up in the pan about 3 minutes or until no longer pink.

4. 3. Stir in the garlic and cook for 30 seconds or until fragrant. Stir in the tomatoes, tomato sauce and wine. Cover the dutch oven and cook for about 10 minutes stirring occasionally.

5. 4. Uncover and stir in the parsley and pepper. Cook uncovered for 20 minutes or until thickened stirring often.

6. Polenta:

7. 1. Bring the water and salt to a boil in a large saucepan.

8. 2. Reduce heat to low and slowly pour in the cornmeal while stirring.

9. 3. Cook stirring often until polenta becomes thickened, about 20 minutes.

10. 4. Take off the heat and stir in the butter and 1/2 cup of the mozzarella cheese.

11. Serve the Polenta with the Ragu and sprinkle remaining mozzarella cheese on top.