Heat the oil in a large saucepan over medium-high heat.

Add the beef and cook, stirring occasionally, for 4 to 5 minutes until browned. Add garlic and onion stirring for 1 minute until fragrant.

Add the tomatoes and season with black pepper. Bring to a boil and then reduce the heat and simmer until thick, for about 5 minutes.

In a medium saucepan, bring 2 cups of water to a boil. Slowly whisk in the cornmeal to ensure no clumping. Reduce heat, cover and simmer, stirring occasionally until thickened, about 10 to 15 minutes. Remove from heat, stir in the butter.

Divide the creamy polenta between three serving bowls and top each bowl with beef ragu. Serve.