1Cook polenta in a medium saucepan according to package directions. At the end, stir in 1/3 cup cheese and cream cheese.
2Meanwhile, 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. Transfer beef mixture to a plate using a slotted spoon and discard excess fat. Return meat to the pan and add rosemary, oregano, red pepper, 1/8 teaspoon salt; cook for 4 minutes, stirring frequently. Add tomatoes, simmer on low heat to meld flavors, 8 to 10 minutes.
3Divide polenta evenly among 4 shallow bowls. Top each serving with beef mixture, a sprinkling of basil, and the remaining cheese.