Mexican beef over polenta
3
Points®
Total Time
30 min
Prep
18 min
Cook
12 min
Serves
6
Difficulty
Easy
Seasoned lean ground beef and a mix of vegetables are spooned over homemade polenta in this tasty 30-minute Mexican recipe with an Italian twist. Polenta may seem like an atypical pairing for a Mexican-inspired meal, but it’s made from coarse-ground cornmeal, which mimics the flavors of many traditional Latin American ingredients. The polenta will still be soft after cooking but will firm up if allowed to stand for a few minutes before serving. We opted for canned vegetables for each, but you can use fresh corn, if you like. You’ll need two ears of corn to yield enough for this recipe.
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 olive(s), medium, Kalamata, sliced
Pickled jalapeno peppers
2 Tbsp, pickled, chopped (optional)
Table salt
¾ tsp, divided
Ground cumin
¾ tsp
Black pepper
⅛ tsp
Uncooked polenta
¾ cup(s), quick-cooking
Chicken broth
3 cup(s)
Salsa
⅓ cup(s)
Shredded reduced fat Mexican-style cheese blend
⅓ cup(s)
Cilantro
2 Tbsp, or scallion, fresh, chopped (optional)
