Name: Italian Steak and Peppers with Creamy Polenta
Prep time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 3/4 c. yellow cornmeal; 2 3/4 c. water; 3/4 tsp. salt; 4 blade steaks (about 1 1⁄4 lb); 1/2 tsp. Pepper; 4 tsp. oil; 1 small onion, sliced 2 cubanelle peppers; 4 oz. mushrooms; 1 clove garlic; 1 can diced tomatoes in juice; 1/4 c. grated Parmesan

Step 1Mix 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.

Step 2Sprinkle 1⁄4 tsp each salt and pepper on both sides of steak.

Step 3Heat 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.

Step 4Heat remaining 2 tsp oil in same skillet. Sauté onion, peppers and mushrooms about 4 minutes. Add garlic and cook 1 minute more.

Step 5Stir 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 vegetables and sauce on steak; serve with polenta.

Italian Steak and Peppers with Creamy Polenta

Ingredients

Directions

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