Polenta with Beef Ragout

Ingredients

• 1/2  pound extra-lean ground beef
• 1  cup chopped onions
• 1  tablespoon chopped garlic
• 1  can (14 oz.) plum tomatoes, drained and chopped, juice reserved
• 1  large red bell pepper, cut up
• 1  large zucchini, chopped
• 1/2  cup chopped carrots
• 1  tablespoon tomato paste
• 1/2  teaspoon dried oregano
• 3/4  teaspoon salt
• 1/4  teaspoon freshly ground pepper
• 1  can (14-oz.) fat-free chicken broth
• 1/4  teaspoon salt
• 1/2  cup yellow cornmeal
• 1/2  cup 1 percent low-fat milk
• 1/4  cup chopped fresh flat-leaf parsley

Directions

1. For the ragout, brown beef in a large nonstick skillet over medium-high heat. Transfer with a slotted spoon to a medium bowl.

2. Cook onions and garlic in same skillet over medium heat until softened. Stir in juice from tomatoes; cook 1 minute. Add beef, tomatoes, bell pepper, zucchini, carrots, tomato paste, oregano, salt and pepper. Bring to a boil. Cover and simmer 25 to 30 minutes.

3. Meanwhile, for the polenta,combine broth and enough water to equal 2-1/2 cups. Bring to a boil with salt in a 2-quart saucepan; gradually whisk in cornmeal. Cook, stirring, about 15 minutes or until thickened. Stir in milk and parsley; cook 5 minutes more. Divide polenta and ragout among four serving bowls. Makes 4 servings.