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Italy-Steak and Peppers with Creamy Polenta
3/4 cup yellow cornmeal
2 3/4 cups water
3/4 tsp. salt
4 1/2 inch thick blade steaks, about 1 1/4 lb.
1/2 tsp. pepper
4 tsps. oil
1 small onion, sliced
2 cubanelle peppers, chopped
4 ozs. mushrooms, quartered
1 clove garlic, minced
1 14.5 oz. can diced tomatoes in juice
1/4 cup grated Parmesan
Mix cornmeal, 2 1/2 cups water and 1/4 tsp. salt in a 2 quart 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 tsps. 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 and loosely cover with foil.
Heat remaining 2 tsps. oil in same skillet. Saute 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 vegetables and sauce on steak; serve with polenta.
Serves 4.
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Italy-Steak and Peppers with Creamy Polenta
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Category: Recipes
Prep Time: Cook Time: Total Time:
Italy-Steak and Peppers with Creamy Polenta
3/4 cup yellow cornmeal
2 3/4 cups water
3/4 tsp. salt
4 1/2 inch thick blade steaks, about 1 1/4 lb.
1/2 tsp. pepper
4 tsps. oil
1 small onion, sliced
2 cubanelle peppers, chopped
4 ozs. mushrooms, quartered
1 clove garlic, minced
1 14.5 oz. can diced tomatoes in juice
1/4 cup grated Parmesan
Mix cornmeal, 2 1/2 cups water and 1/4 tsp. salt in a 2 quart 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 tsps. 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 and loosely cover with foil.
Heat remaining 2 tsps. oil in same skillet. Saute 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 vegetables and sauce on steak; serve with polenta.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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