Recipe by Cooking Light September 1998

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Yield:
6 servings
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Ingredients

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Directions

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  • Combine cornmeal and salt in a medium saucepan. Gradually add water, stirring constantly with a whisk. Bring to a boil; reduce heat to medium, and cook, 15 minutes, stirring frequently. Remove from heat.

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  • Rub steaks with garlic; sprinkle with pepper. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add steaks; cook 3 minutes on each side or until desired degree of doneness. Serve each steak over 2/3 cup polenta; spoon 1/2 cup Puttanesca Sauce over each steak. Garnish with parsley sprigs, if desired.

Nutrition Facts

345 calories; calories from fat 25%; fat 9.6g; saturated fat 3.3g; mono fat 3.9g; poly fat 0.8g; protein 28.4g; carbohydrates 35.8g; fiber 3.6g; cholesterol 70mg; iron 6.1mg; sodium 610mg; calcium 71mg.
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