Preparation time: 20 minutes
- 1 litre (4 cups) water
- 1 tablespoon olive oil
- 1 teaspoon salt
- 20g butter
- 1 cup (170g) polenta
- 1 large brown onion chopped coarsely
- 1 cup (250ml) dry red wine
- ½ cup ( 40g) finely grated parmesan cheese
- 2 cloves garlic, crushed
- 1 cup (250ml) beef stock
- 1 egg yolk
- ¼ cup (70g) tomato paste
- 1kg beef chuck steak, cubed
- 1 tablespoon Dijon mustard
- plain flour
- 1 tablespoon finely chopped fresh thyme
- 2 rashers bacon
- 200g button mushrooms
- Place the water and salt in large saucepan; bring to a boil. Add polenta in a slow, steady stream, stirring constantly. Reduce heat; simmer, uncovered, stirring constantly, about 20 minutes or until polenta thickens. Stir in cheese and egg yolk. Spread polenta mixture into oiled deep 19cm – square cake pan; press firmly to ensure even thickness. When cool, cover; refrigerate about 2 hours or until firm.
- Meanwhile toss beef in flour; shake off excess. Cut off and discard rind from bacon; coarsely chop bacon. Trim mushroom stems; halve mushrooms.
- Heat oil in large heavy – based saucepan; cook beef, in batches, stirring, until browned all over.
- 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 a boil. Reduce heat; simmer, covered about 1¼ hours or until beef is tender, stirring occasionally.
- 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 barbeque) until browned both sides.
- Serve ragu over polenta triangles.
TIP Shaking beef with the flour inside a plastic seal locked bag guarantees even coating.
Can serve the ragu with rice instead of the polenta.