Polenta & Salsa Beef Recipe

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Polenta & Salsa Beef Ingredients

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A Recipe for
Polenta & Salsa Beef

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This is a recipe for Polenta & Salsa Beef from the recipe cookbook of Recipes-to-go (Beef)

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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

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Food Tip
To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.

Polenta & Salsa Beef

The trouble with eating Italian food is that five or six days later you're hungry again.
George Miller

Polenta & Salsa Beef Directions

1/4 c olive oil
1 c coarse yellow cornmeal
4 c chicken broth
2 TB olive oil
1 lb ground beef
2 red bell peppers, -- cut
: into 1/4 inch dice
2 c salsa, -- storebought
1 c chopped fresh cilantro
: Grated aged Jack cheese or
: sharp white cheddar
: Salt

Heat the oil in a large saucepan. Add cornmeal and saute, stirring
constantly, for a minute so all grains are coated with oil. Add the
broth and bring liquid to a boil whisking all the while. When this
comes to a boil it will bubble up. Quickly put a lid on and turn heat
down to very low; cook until it no longer tastes raw, about 20
minutes. Season with salt and pepper.

Meanwhile heat 2 tablespoons oil in large skillet. Add peppers, cover
and cook until tender, about 10 minutes. Uncover skillet, crumble in
ground beef and cook until no longer pink. Add salsa and cook
uncovered for 5 minutes until thick. Adjust seasoning.

To serve, ladle cornmeal in bowl; spoon beef and salsa sauce over top
and sprinkle with cilantro and grated aged Jack cheese.

Yield: 4 servings=7F

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6600

From: Meg Antczak <meginny@frontiernet.

Serves: 4

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Polenta & Salsa Beef Recipe from the Recipes-To-go.com Beef Recipe Cookbook

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