Seasoned ground beef and vegetables are spooned over homemade polenta. Then they're topped with traditional Mexican ingredients like cheese, salsa and fresh cilantro.
Heat a large nonstick skillet over medium-high heat. Cook beef and onion, stirring frequently, until meat is fully cooked, about 5 to 7 minutes; drain off any liquid. Stir in tomatoes and reserved liquid, corn, olives, jalapenos (if using), 1/4 teaspoon of salt, cumin and pepper; simmer 5 minutes to allow flavors to blend.
Meanwhile, in a small pot, combine cornmeal, broth and remaining 1/2 teaspoon of salt; stir well. Bring to a simmer and cook, stirring constantly, until cornmeal is thick, about 5 minutes.
Spoon polenta onto a large serving plate and top with beef mixture. Top with salsa, cheese and cilantro (or scallion). Divide into 6 portions and serve.
The polenta will still be soft after cooking but will firm up if allowed to stand for a few minutes before serving.
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Serving Size: 1 Serving (366g) | ||
Recipe Makes: 6 | ||
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Calories: 433 | ||
Calories from Fat: 125 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.9g | 19 % | |
Saturated Fat 5.1g | 26 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 56.8mg | 17 % | |
Sodium 1295.8mg | 45 % | |
Potassium 613.7mg | 16 % | |
Total Carbohydrate 54.6g | 16 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 49.1g | ||
Protein 24.3g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 433
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