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.