Mexican Beef Over Polenta
- 1 pound(s) uncooked 93% lean ground beef
- 1 small uncooked onion(s), chopped
- 14 1/2 oz canned diced tomatoes, with chiles, drained, reserve 1 Tbsp of liquid
- 1 cup(s) canned yellow corn, drained, or frozen, thawed corn kernels
- 10 medium olive(s), Kalamata, sliced
- 2 Tbsp pickled jalapeno peppers, pickled, chopped (optional)
- 3/4 tsp table salt, divided
- 3/4 tsp ground cumin
- 1/8 tsp black pepper
- 3/4 cup(s) polenta, quick-cooking
- 3 cup(s) canned chicken broth
- 1/3 cup(s) fat free salsa
- 1/3 cup(s) shredded reduced-fat Mexican-style cheese
- 2 Tbsp cilantro, or scallion, fresh, chopped (optional)
- 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, jalapenos (if using), 1/4 teaspoon of salt, cumin and pepper; simmer 5 minutes to allow flavors to blend.
- 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.
- 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.
The polenta will still be soft after cooking but will firm up if allowed to stand for a few minutes before serving.