Quick & Easy

Beef ragu with grilled polenta

Served over crispy grilled polenta, this rich beef ragu is comforting and perfect for the cooler weather.
Beef ragu with grilled polenta
1H 55M



1.Place the water and salt in large saucepan; bring to the boil. Gradually add polenta, stirring constantly. Reduce heat; simmer, uncovered, stirring constantly, about 20 minutes or until polenta thickens. Stir in cheese and egg yolk. Spread mixture evenly into oiled deep 19cm-square cake pan, pressing firmly. When cool, cover; refrigerate about 2 hours or until firm.
2.Meanwhile, cut beef into 3cm pieces, toss in flour; shake off excess.
3.Heat oil in large saucepan; cook beef, in batches, until browned all over.
4.Heat butter in same pan; cook onion, garlic, bacon and mushrooms, stirring, until onion softens. Return beef with any juices to pan. Add wine, stock, paste, mustard and thyme; bring to the boil. Reduce heat; simmer, covered, about 1¼ hours or until beef is tender, stirring occasionally.
5.Turn polenta onto board; trim edges. Cut polenta into four squares; cut each square in half diagonally. Cook polenta triangles on heated oiled grill plate (or grill or barbecue) until browned both sides.
6.Serve ragu over polenta triangles.

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