Beef ragu with grilled polenta

• 1 litre (4 cups) water
• 1 teaspoon salt
• 1 cup (170g) polenta
• 1/2 cup (40g) finely grated parmesan cheese
• 1 egg yolk
• 1 kilogram beef chuck steak, trimmed
• 2 tablespoon monstrous flour
• 1 tablespoon olive oil
• 20 gram butter
• 1 colossal brown onion (200g), chopped coarsely
• 2 clove garlic, beaten
• 2 rindless bacon rashers (130g), chopped coarsely
• 200 gram button mushrooms, stems trimmed, halved
• 1 cup (250ml) dry red wine
• 1 cup (250ml) beef stock
• 1/4 cup (70g) tomato paste
• 1 tablespoon dijon mustard
• 1 tablespoon finely chopped new thyme

Beef ragu with grilled polenta

• 1

  Location the water and salt in colossal saucepan; bring to the boil. Step by step add polenta, stirring repeatedly. Lower warmth; simmer, uncovered, stirring repeatedly, about 20 minutes or till polenta thickens. Scurry in cheese and egg yolk. Spread combination evenly into oiled deep 19cm-square cake pan, pressing firmly. When cold, duvet; refrigerate about 2 hours or till agency.

• 2

  Within the period in-between, carve beef into 3cm items, toss in flour; shake off excess.

• 3

  Warmth oil in colossal saucepan; cook dinner beef, in batches, till browned all over the establish.

• 4

  Warmth butter in associated pan; cook dinner onion, garlic, bacon and mushrooms, stirring, till onion softens. Return beef with any juices to pan. Add wine, stock, paste, mustard and thyme; bring to the boil. Lower warmth; simmer, covered, about 1¼ hours or till beef is delicate, stirring at times.

• 5

  Turn polenta onto board; trim edges. Reduce polenta into four squares; carve every square in half of diagonally. Cook dinner polenta triangles on heated oiled grill plate (or grill or barbecue) till browned every aspects.

• 6

  Help ragu over polenta triangles.