Heat a skillet well with the oil. Add the ground beef and let it brown without breaking it up. Once well browned on one side, flip it with a spatula and let the other side brown. Break up the meat with a spatula, add the garlic and onion, and continue cooking until the onion and garlic are golden. This gives the meat a roasted flavor instead of a boiled one.

Add the bell peppers, carrots, jalapeño, herbs, pepper, and salt. Cover and cook for about 5 minutes. Stir in the tomato purée, peas, and water, and cook uncovered for 5 more minutes.

POLENTA PREPARATION: Heat a pot over medium heat with the olive oil and butter. Sauté the garlic and onion. Add and sauté the green onions.

Add the chicken broth (or water with bouillon), milk, salt, pepper, basil, and parsley. Heat until the liquid is almost boiling. Gradually add the cornmeal, whisking constantly to prevent lumps. The mixture will thicken; cook on low heat for a few minutes, whisking occasionally to prevent burning. Add a little Parmesan cheese and mix.

ASSEMBLY: Lightly grease 4 individual baking dishes with vegetable oil. Add a thin layer of polenta to each dish, then a layer of the beef mixture, and finish with another layer of polenta. Sprinkle Parmesan cheese on top.

Bake the dishes at high temperature until the cheese is golden and melted.