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“This recipe is a "cheater". It is quick and easy for a good meal after work when you are in a hurry. Or, if you have left over roast beef on hand and want to make your own polenta, you can make it more "homemade". I love it. There is some heat to it, buy mild tomatoes with chiles if you prefer. Enjoy!!”
READY IN:
25mins
SERVES:
4
YIELD:
1 skillet
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat broiler. Place polenta slices on cookie sheet. Place sheet in broiler at closest position to heat source and broil 10-12 minutes until polenta is golden on top.
  2. Meanwhile, drain beef jus into 12" skillet. Add tomatoes with their juice and chili powder; heat to boiling over high heat. Boil 4-5 minutes until sauce thickens. While mixture boils, shred beef with forks. Coarsely chop cilantro.
  3. Stir frozen corn and beef into tomato mixture; heat through.
  4. Remove saucepan from heat; stir in all but 1 tsp cilantro . Arrange polenta over beef mixture; sprinkle with cheese and remaining cilantro. Cover skillet; let stand for 2 minutes until cheese melts.

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