Mexican Beef over Polenta
3
Points®
Total time: 30 min • Prep: 18 min • Cook: 12 min • Serves: 6 • Difficulty: Easy
Seasoned ground beef and vegetables are spooned over homemade polenta. Then they're topped with traditional Mexican ingredients like cheese, salsa and cilantro.
Ingredients
Uncooked 93% lean ground beef
1 pound(s)
Onion
1 small, chopped
Canned diced tomatoes
14½ oz, with chiles, drained, reserve 1 Tbsp of liquid
Canned yellow corn
1 cup(s), drained, or frozen, thawed corn kernels
Olives
10 large, Kalamata, sliced
Pickled jalapeno peppers
2 tbsp(s), pickled, chopped (optional)
Table salt
¾ tbsp(s), divided
Cumin seeds
¼ tsp(s)
Black pepper
⅛ pinch(es)
Polenta, dry
¾ cup(s), quick-cooking
Chicken broth
3 cup(s)
Fat free salsa
⅓ cup(s)
Shredded reduced-fat Mexican-style cheese
⅓ cup(s)
Cilantro
2 tbsp(s), or scallion, fresh, chopped (optional)
Instructions
1
Heat a large nonstick skillet over medium-high heat. Cook beef and onion, stirring frequently, until meat is fully cooked, about 5 to 7 minutes; drain off any liquid. Stir in tomatoes and reserved liquid, corn, olives, jalapeños (if using), 1/4 teaspoon of salt, cumin and pepper; simmer 5 minutes to allow flavours to blend.
2
Meanwhile, in a small pot, combine cornmeal, broth and remaining 1/2 teaspoon of salt; stir well. Bring to a simmer and cook, stirring constantly, until cornmeal is thick, about 5 minutes.
3
Spoon polenta onto a large serving plate and top with beef mixture. Top with salsa, cheese and cilantro (or scallion). Divide into 6 portions and serve.
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