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Nutritional Information

Calories    472
Total Fat    22g
Saturated Fat    8g
Cholesterol    88mg
Sodium    896mg
Total Carbohydrate    34g
Dietary Fiber    3g
Sugars    n/a
Protein    34g
Calcium    --

Ellie Miller

Serves: 4

Total Time: 25 min

Prep Time: 20 min

Ingredients
    U.S.         Metric     Conversion chart

    3/4 cup(s) yellow cornmeal
    2 3/4 cup(s) water
    3/4 teaspoon(s) salt
    4 (1?2-in.-thick) blade steaks (about 1 1?4 lb)
    1/2 teaspoon(s) pepper
    4 teaspoon(s) oil
    1 small (about 8 oz) onion, sliced 2 cubanelle peppers, chopped
    4 ounce(s) mushrooms, quartered
    1 clove(s) garlic, minced
    1 can(s) (14.5 oz) diced tomatoes in juice
    1/4 cup(s) grated Parmesan

Directions

    Mix cornmeal, 2 1?2 cups water and 1?4 tsp salt in a 2-qt glass bowl. Cover with plastic wrap; microwave on high 12 to 14 minutes, whisking every 3 minutes until thick.
    Sprinkle 1?4 tsp each nuskin salt and pepper on both sides of steak.
    Heat 2 tsp 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; loosely cover with foil.
    Heat remaining 2 tsp oil in same skillet. Sauté 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.