Polenta with Spicy Beef and Peppers July 28 2013, 0 Comments

Polenta with Spicy Beef and Peppers


For the polenta:
1/4 cup olive oil
1 cup coarse yellow cornmeal
4 cups low- or no-sodium chicken broth

For the beef:
2 tablespoons olive oil
2 red bell peppers, diced (¼ inch pieces)
1 pound ground beef
1 container Village Hot Sauce Extra Hot or Mild
1 cup chopped fresh cilantro
1 cup grated sharp white cheddar


Heat ¼ cup of olive oil in a large saucepan. Add cornmeal and sauté for a minute, stirring constantly to be sure all grains are coated with oil. Add the broth and bring liquid to a boil, while whisking. When the polenta comes to a boil it will bubble up. Quickly put a lid on the pot and turn heat down to very low; cook until the cornmeal no longer tastes raw, about 20 minutes. Season with salt and pepper

Meanwhile, heat 2 TB oil in large skillet. Add peppers, cover and cook until tender, about 10 minutes. Uncover skillet, crumble in ground beef and cook until no longer pink, stirring often. Add Village Hot Sauce and cook uncovered for 5 minutes until thick. Season with salt and pepper as needed.

To serve, ladle polenta in bowl; spoon beef and pepper mixture over polenta and sprinkle with cilantro and grated cheese.