Italian-Style Beef Ragu with Cheesy Grits

• 1 cup Early Morning Harvest grits

• 1/4 teaspoon salt

• 3/4 cup (3 ounces) grated Parmigiano-Reggiano cheese

• 1/4 cup cream cheese or mascarpone

• 1 tablespoon olive oil

• 1 pound ground beef

• 1 cup chopped yellow onion

• 1 garlic clove, minced

• 1 tablespoon chopped fresh rosemary

• 1 tablespoon chopped fresh oregano

• 1 teaspoon crushed red pepper

• 1/4 teaspoon kosher salt

• 1 (28-ounce) can crushed fire-roasted tomatoes

• 1/2 cup torn fresh basil leaves

1. Bring grits, 1/4 teaspoon salt and 3 cups water to a boil, reduce heat and simmer until cooked, around 15 minutes. Stir frequently. At the end, stir in 1/3 cup cheese and cream cheese.

2. Meanwhile, heat oil in a large frying pan over high heat. Cook beef, onion, and garlic, stirring often to break up meat, until meat is no longer pink, about 5 minutes. Drain excess fat. Return meat to the pan and add rosemary, oregano, red pepper, salt; cook for 4 minutes, stirring frequently. Add tomatoes, simmer on low heat to meld flavors, 8 to 10 minutes.

3. Divide grits evenly among 4 shallow bowls. Top each serving with beef mixture, a sprinkling of basil, and the remaining cheese.

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