Italian Polenta Chili with Beef and Sage

Name: Italian Polenta Chili with Beef and Sage
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 oz (115 g) pancetta, sliced thin, cut into thin strips; 1¼ lb (570 g) ground beef (80/20); 1 whole (150 g) yellow onion, medium, diced small; 4 cloves (20 g) garlic cloves, minced; 28 oz (800 g) canned San Marzano tomatoes, crushed; 2 tbsp (30 g) tomato paste; 1½ cup (360 ml) beef broth, low-sodium; ¾ cup (180 ml) dry red wine (Barbera or Sangiovese); 1½ tsp (1½ g) dried sage; 8 leaves (2 g) fresh sage leaves, whole, for garnish; 1 tsp (1 g) dried oregano; to taste kosher salt; to taste black pepper, freshly ground; 1 cup (180 g) polenta (cornmeal), coarse; 3 cup (720 ml) whole milk, room temperature; 4 tbsp (57 g) unsalted butter, cold, cut into small pieces; ½ cup (50 g) Parmigiano-Reggiano cheese, finely grated; 2 tbsp (30 ml) extra-virgin olive oil

From the MyKitchenBank Kitchen

A rustic Italian-inspired chili layering seasoned ground beef, tomatoes, and herbs over creamy polenta, finished with crispy pancetta and fresh sage. The polenta base makes this hearty and luxurious—perfect for cool-weather dinners.

Prep: 20 min
Cook: 50 min
Wait: 10 min
Total: 1 hr 20 min
Makes: 4 servings (about 2 cups each)

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Ingredients

4 servings

4 oz (115 g) pancetta, sliced thin, cut into thin strips
1¼ lb (570 g) ground beef (80/20)
1 whole (150 g) yellow onion, medium, diced small
4 cloves (20 g) garlic cloves, minced
28 oz (800 g) canned San Marzano tomatoes, crushed
2 tbsp (30 g) tomato paste
1½ cup (360 ml) beef broth, low-sodium
¾ cup (180 ml) dry red wine (Barbera or Sangiovese)
1½ tsp (1.5 g) dried sage
8 leaves (2 g) fresh sage leaves, whole, for garnish
1 tsp (1 g) dried oregano
to taste kosher salt
to taste black pepper, freshly ground
1 cup (180 g) polenta (cornmeal), coarse
3 cup (720 ml) whole milk, room temperature
4 tbsp (57 g) unsalted butter, cold, cut into small pieces
½ cup (50 g) Parmigiano-Reggiano cheese, finely grated
2 tbsp (30 ml) extra-virgin olive oil

Equipment (7)

Large heavy-bottomed pot or Dutch oven (at least 5 quarts)
Medium saucepan (3 quarts)
Large skillet (12 inches)
Wooden spoon
Whisk
Sharp knife
Cutting board

Steps

Before you start

Have all ingredients measured and prepped before starting—the chili moves quickly once the beef hits the pan
Use good Italian canned tomatoes if fresh are not in season
Slice pancetta into thin strips and have fresh sage leaves washed and dried

1
Render the pancetta
- In a large heavy-bottomed pot (5+ quarts), cook the pancetta strips over medium heat, stirring occasionally, for 5–6 minutes until golden and crispy.
- Transfer to a paper towel to drain and set aside, leaving the fat in the pot (you should have about 2 tablespoons of rendered fat).
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Ready when: pancetta is golden and crispy, fat is rendered
Tip: Don't discard the pancetta fat—it flavors the entire dish. Save the crispy bits for garnish.
2
Brown the beef
- Increase heat to medium-high.
- Add the ground beef to the pot with the pancetta fat, breaking it into small pieces with a spoon.
- Cook for 6–7 minutes, stirring often, until deeply browned (some fond will stick to the bottom—that's flavor).
- Drain excess fat if needed, leaving about 1 tablespoon.
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Ready when: beef is deeply browned throughout, no pink remains
Tip: Don't stir too constantly—let the beef sit for 1–2 minutes at a time to develop a brown crust.
3
Build the flavor base
- Reduce heat to medium.
- Add the diced onion and cook for 4 minutes, stirring occasionally, until softened.
- Add minced garlic and cook for 1 minute more until fragrant.
- Stir in the tomato paste, scraping any browned bits off the bottom of the pot.
- Cook for 2 minutes to deepen the paste's flavor.
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Ready when: onion is translucent, garlic is fragrant, paste darkens slightly
Tip: Cooking the tomato paste in fat concentrates its umami and prevents a raw taste in the finished chili.
4
Deglaze with wine
- Pour in the red wine, scraping the bottom of the pot to release all the fond.
- Let it bubble gently for 2–3 minutes, stirring occasionally, until the wine reduces by about half and smells less sharp.
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Ready when: wine reduces by half, alcohol smell fades
Tip: Reducing the wine mellows its acidity and integrates it smoothly into the sauce.
5
Add tomatoes and broth
- Stir in the canned tomatoes (with their juice), beef broth, dried sage, and dried oregano.
- Bring to a simmer and cook uncovered for 20–25 minutes, stirring occasionally.
- The chili should reduce slightly and darken.
- Season with salt and black pepper to taste.
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Ready when: sauce is rich, darkened, and slightly thickened; flavors are well-developed
Tip: Taste as it simmers and adjust seasoning. The longer it cooks, the more the flavors meld and deepen.
6
Start the polenta
- While the chili simmers, bring 3 cups of whole milk to a gentle simmer in a medium saucepan (3 quarts) over medium heat.
- Watch carefully—it will foam up.
- Whisk in the polenta very slowly (over about 2 minutes), whisking constantly to prevent lumps.
- The mixture will thicken and become quite thick.
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Ready when: polenta is thick and pulls away from sides of pan when stirred
Tip: Add polenta slowly and whisk constantly. This prevents clumping, which is hard to fix. A whisk is better than a spoon for this step.
7
Cook and finish the polenta
- Reduce heat to medium-low and cook the polenta for 8–10 minutes, stirring frequently with a wooden spoon (it will bubble and splatter, so be careful).
- The polenta should be creamy and smooth.
- Remove from heat and stir in the cold butter pieces and grated Parmigiano-Reggiano until fully incorporated.
- Taste and adjust salt and pepper.
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Ready when: polenta is creamy, pulls away from pan sides, butter and cheese are fully incorporated
Tip: Stir frequently to prevent the bottom from sticking and scorching. The polenta continues to thicken as it cools, so it should be looser than you think it should be at this point.
8
Plate and serve
- Ladle the creamy polenta into four shallow bowls, dividing it evenly.
- Spoon the hot beef chili over the polenta.
- Drizzle with a little extra-virgin olive oil, scatter the reserved crispy pancetta on top, and garnish with a few fresh sage leaves.
- Serve immediately.
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Tip: Fresh sage on top adds a peppery, aromatic note that contrasts beautifully with the rich chili. Don't skip it.

Good to know

Tips

This dish celebrates the pairing of sage and beef—an Italian classic. The fresh sage leaf at the end is essential; it shouldn't be skipped or substituted.
The polenta must be eaten immediately after cooking. If it sits, it will set and become dense rather than creamy. Plan your timing so both the chili and polenta are hot when you sit down.
For a richer chili, use ½ cup (120 ml) red wine and ½ cup (120 ml) beef broth instead of the current ratio.
If your polenta becomes grainy or won't smooth out, strain it through a fine-mesh sieve into a clean pot and stir in a little more warm milk before finishing with butter and cheese.

Make ahead

The chili can be made up to 2 days ahead (step 5). Cool, cover, and refrigerate. Reheat gently on the stovetop over medium heat, stirring occasionally and adding a splash of water if it's too thick. Make the polenta fresh just before serving for the best texture.

Storage & reheating

Refrigerate chili alone in an airtight container for up to 4 days. Freeze for up to 3 months (thaw overnight in the fridge before reheating). Do not refrigerate or freeze the cooked polenta—make it fresh when serving. Reheat chili gently over medium heat, stirring occasionally and adding broth or water to loosen if needed.

Substitutions

dry red wine (Barbera or Sangiovese) → beef broth or additional beef broth. The chili will be slightly less complex, so bump up the tomato paste by 1 teaspoon to add depth.
pancetta, sliced thin → bacon, sliced thin, or prosciutto ends. Bacon is more forgiving if you can't find pancetta. Prosciutto ends add an elegant, salty note.
polenta (cornmeal), coarse → creamy soft polenta from a roll (prepared polenta). Heat it gently with butter and cheese, but save yourself the stirring. It's less hands-on but slightly less silky.
canned San Marzano tomatoes, crushed → 1 lb (450 g) fresh tomatoes, crushed by hand, plus 2 tbsp tomato paste. Use only in summer when tomatoes are at their peak. You may need to cook the chili a few extra minutes to reduce excess liquid.