Finely chop garlic and parsley.

Bring water to a boil, measuring 300 ml per person having dinner, and season generously with salt.

Heat a tablespoon of olive oil over medium-high heat and start cooking ground beef with cherry tomatoes until browned with a light crust (tomatoes will burst, so press carefully with a spatula), stirring constantly for 5–6 minutes.

Stir in a small pinch of salt, sauce spices mix, and tomato paste, warm everything together for one more minute.

Carefully pour in half a cup of water and leave to simmer over medium heat while you prepare polenta.

Pour polenta into boiling salted water in a slow, steady stream, whisking constantly.

Immediately reduce heat to medium-low (or adjust for your stovetop) — as polenta absorbs liquid (fast!), it can bubble and spit.

Cook, stirring constantly, for 3 minutes, then stir in a tablespoon of olive oil.

! If tasting polenta for salt, be careful: it's piping hot and cools down very slowly while in saucepan.

Off heat, stir in cream cheese, and taste for salt.

Divide warm polenta between plates, top with beef, spoon sauce over, sprinkle with chopped parsley.