eppers with Creamy Polenta

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By Woman's Day Staff

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Nutritional Information Calories 472 Total Fat 22g Saturated Fat 8g Cholesterol 88mg Sodium 896mg Total Carbohydrate 34g Dietary Fiber 3g Sugars n/a Protein 34g Calcium --

Ellie Miller

Serves: 4

Total Time: 25 min

Prep Time: 20 min

Ingredients U.S. Metric Conversion chart ac motor

3/4 cup(s) yellow cornmeal 2 3/4 cup(s) water 3/4 teaspoon(s) salt 4 (1?2-in.-thick) blade steaks (about 1 1?4 lb) 1/2 teaspoon(s) pepper 4 teaspoon(s) oil 1 small (about 8 oz) onion, sliced 2 cubanelle peppers, chopped 4 ounce(s) mushrooms, quartered 1 clove(s) garlic, minced 1 can(s) (14.5 oz) diced tomatoes in juice iaas 1/4 cup(s) grated Parmesan


Mix cornmeal, 2 1?2 cups water and 1?4 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 1?4 tsp each salt and pepper on both sides of steak. 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, 1?4 cup water, and 1?4 tsp each salt and pepper. Simmer, covered, 5 minutes. Whisk Parmesan into polenta. Spoon advanced diploma vegetables and sauce on steak; serve with polenta.

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