By Brittanie Peterson
Heat 1 tablespoon of olive oil in a skillet over medium heat.
Add the braised beef ragu to the skillet and cook for 5-7 minutes, stirring occasionally, until it is heated through.
In a separate pot, warm the creamy polenta over low heat, stirring occasionally to avoid sticking, until it is hot and smooth.
Season the warmed polenta with salt and black pepper to taste.
Reheat the steamed Swiss chard or spinach in a microwave or steamer until warm, if necessary.
Place the polenta on the serving plates and spread it out evenly.
Top the polenta with the warmed beef ragu evenly over each serving.
Arrange the steamed greens beside the polenta and beef ragu on each plate.
Garnish the dish with 2 tablespoons of Parmesan shavings and drizzle with a bit of extra olive oil if desired.
Serve immediately while hot.
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This Main course Italian Beef recipe is ready in 35 minutes and features braised beef ragu, creamy polenta, steamed Swiss chard or spinach and other delicious ingredients. Contains 480 calories total.
Heat 1 tablespoon of olive oil in a skillet over medium heat.
Add the braised beef ragu to the skillet and cook for 5-7 minutes, stirring occasionally, until it is heated through.
In a separate pot, warm the creamy polenta over low heat, stirring occasionally to avoid sticking, until it is hot and smooth.
Season the warmed polenta with salt and black pepper to taste.
Reheat the steamed Swiss chard or spinach in a microwave or steamer until warm, if necessary.
Place the polenta on the serving plates and spread it out evenly.
Top the polenta with the warmed beef ragu evenly over each serving.
Arrange the steamed greens beside the polenta and beef ragu on each plate.
Garnish the dish with 2 tablespoons of Parmesan shavings and drizzle with a bit of extra olive oil if desired.
Serve immediately while hot.
Calories per Serving: 480
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