Ingredients Jump to Instructions ↓

  1. 4 teaspoon(s) vegetable oil 1 small onion , chopped 2 clove(s) garlic , crushed with garlic press 1 pound(s) lean (90%) ground beef 2 teaspoon(s) chili powder 1 tablespoon(s) ground cumin 1/2 teaspoon(s) salt 1 log(s) (16 ounces) precooked polenta , cut crosswise into 8 slices 1 jar(s) (16 ounces) medium-hot salsa 1 cup(s) frozen corn kernels 1/2 cup(s) fresh cilantro leaves , loosely packed, chopped

Instructions Jump to Ingredients ↑

  1. In nonstick 12-inch skillet, heat 2 teaspoons oil over medium-high heat. Add onion and cook 3 minutes or until golden. Stir in garlic; cook 30 seconds. Stir in ground beef and cook, breaking up meat with side of spoon, about 5 minutes or until meat is no longer pink. Add chili powder, cumin, and salt; cook 1 minute. In nonstick 10-inch skillet, heat remaining 2 teaspoons oil over medium-high heat. Add polenta and cook 10 minutes or until golden on both sides and heated through. While polenta cooks, add salsa and frozen corn to meat mixture; cook 3 to 5 minutes to blend flavors. Stir in cilantro. Spoon meat mixture into deep-dish pie plate or shallow 1 1/2-quart casserole. Arrange polenta on top.


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