13 13
YIELD
4 servings
ACTIVE
20 minutes
TOTAL
25 minutes
¾ CUP YELLOW CORNMEAL
2¾ CUPS WATER
¾ TSP SALT
FOUR ½-IN.-THICK BLADE STEAKS (ABOUT 1¼ LB)
½ TSP PEPPER
4 TSP OIL
1 SMALL ONION, SLICED
2 CUBANELLE PEPPERS (ABOUT 8 OZ), CHOPPED
4 OZ MUSHROOMS, QUARTERED
1 CLOVE GARLIC, MINCED
1 CAN (14.5 OZ) DICED TOMATOES IN JUICE
¼ CUP GRATED PARMESAN
Mix cornmeal, 2½ cups water and ¼ tsp salt in a 2-qt glass bowl. Cover with plastic wrap; microwave on high 12 to 14 minutes, whisking every 3 minutes, until thick.
Sprinkle ¼ tsp each salt and pepper on both sides of steaks.
Heat 2 tsp oil in large skillet over medium-high heat. Cook steaks 2 to 3 minutes per side until browned and cooked to medium. Remove to platter; loosely cover with foil.
Heat remaining 2 tsp oil in same skillet. Sauté onion, peppers and mushrooms about 4 minutes. Add garlic and cook 1 minute more.
Stir in tomatoes and their juices, ¼ cup water, and remaining ¼ tsp each salt and pepper. Simmer, covered, 5 minutes. Whisk Parmesan into polenta. Spoon vegetables and sauce on steak; serve with polenta.
CALORIES 472 TOTAL FAT 22G SATURATED FAT 8G CHOLESTEROL 88MG SODIUM 896MG
TOTAL CARBOHYDRATES 34G DIETARY FIBER 3G PROTEIN 34G
