This is a super fast recipe, perfect for a weeknight meal. Serve with a mixed greens salad or green beans.
Polenta is an Italian cornmeal similar to the grits of our southern states. It is a nice change up from potatoes and is quick and easy to make.
serves 4 ( 8 points + for 1/2 c. polenta with 3 oz. steak)
- 2 c. + 1 T. fat-free chicken broth, divided
- 1 c. 2% milk
- 2/3 c. quick cooking polenta
- 1/4 c. crumbled Gorgonzola cheese
- salt and pepper to taste
- 1 lb. skirt steak, cut into 4 pieces
- 1 tsp. butter
- 1 T. finely chopped shallot or onion
- 1/2 c. dry red wine
- 1/4 tsp. dried thyme
- 1-1/2 tsp. honey
- 1/4 tsp. cornstarch
Combine 2 c. broth with milk in a saucepan over medium heat. Bring to a boil, Gradually whisk in polenta, stirring constantly. Reduce heat to medium-low; cook 4 minutes, stirring frequently. Remove from heat. Stir in cheese, salt and pepper. Cover and let stand 5 minutes.
Heat a large skillet over medium-high heat. Coat pan with nonstick spray. Sprinkle steak with salt and pepper. Cook 3 minutes per side or until desired doneness. Transfer meat to a cutting board and cover with foil.
Melt butter in skillet and cook onion. Add wine, thyme and honey. Cook until reduced by half. Combine remaining 1 T. broth with 1/4 tsp. cornstarch. Stir into sauce.
Cut steak, diagonally across grain into thin slices.
Spoon sauce evenly onto plates and top with polenta and steak.
from "Cooking Light"