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|
|Calories from Fat: 125 (29%)|
|Amt Per Serving||% DV|
|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 %|
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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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