Mexican Beef over Polenta

By lindybug

1 serving = 5 pts

Ingredients

• 1 pound(s) uncooked lean ground beef (with 7% fat)
• 1 small 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 items olive(s), Kalamata, sliced
• 2 Tbsp canned jalapeno peppers, pickled, chopped (optional)
• 3/4 tsp table salt, divided
• 1/4 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) salsa
• 1/3 cup(s) shredded reduced-fat Mexican-style cheese
• 2 Tbsp cilantro, or scallion, fresh, chopped (optional)

Preparation

Step 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, 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.