Beef and tomato ragu with polenta
A slow cooked beef ragu for cheats, this delicious dinner takes less than 30 minutes to make. Serve with creamy polenta for a hearty winter side.
- 750g pkt Coles Slow Cooked Australian Beef Ragu
- 1¼ cups (310ml) milk
- ⅔ cup (110g) polenta (cornmeal)
- 350g mixed medley tomatoes
- ½ bunch Tuscan kale, trimmed, leaves chopped
Prepare the beef ragu in a saucepan following packet directions.
Meanwhile, place the milk and 2 cups (500ml) water in a large saucepan. Bring to the boil. Reduce heat to medium-low. Gradually add the polenta in a thin, steady stream, whisking constantly. Cook, stirring with a wooden spoon, for 4-5 mins or until polenta thickens. Remove from heat. Season. Cover to keep warm.
Spray a frying pan with olive oil spray. Place over high heat. Add tomatoes. Cook, tossing gently, for 2-3 mins or until tomatoes begin to collapse. Add kale and cook, tossing gently, for 2 mins or until kale wilts slightly. Add the beef ragu. Gently stir to combine.
Divide the polenta evenly among serving bowls. Spoon over the ragu.