Polenta with Beef Ragout

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Makes: 4  servings Prep 15 mins Cook 30 mins

Ingredients

  • 1/2 pound  extra-lean ground beef
  • 1 cup  chopped onions
  • 1 tablespoon  chopped garlic
  • 1 ounce 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 ounce 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.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)245,
  • Fat, total(g)7,
  • chol.(mg)36,
  • sat. fat(g)3,
  • carb.(g)29,
  • pro.(g)18,
  • sodium(mg)1054,
  • Percent Daily Values are based on a 2,000 calorie diet
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