Recipe by Oxmoor House January 1996


Recipe Summary

4 servings.


Ingredient Checklist


Instructions Checklist
  • Combine first 3 ingredients in a medium saucepan; bring to a boil. Add cornmeal in a slow, steady stream, stirring constantly. Reduce heat to medium, and cook, stirring constantly, 20 minutes or until cornmeal mixture (polenta) pulls away from sides of pan.

  • Trim fat from tenderloin; cut tenderloin into 3/4-inch pieces. Coat a nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add meat, pepper, and garlic; cook 4 minutes or until meat is browned on all sides, stirring often. Remove from skillet. Drain and pat dry. Wipe drippings from skillet.

  • Coat skillet with cooking spray; place over medium-high heat until hot. Add mushrooms and shallots; saute 2 minutes. Add wine and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in tomato paste and thyme; simmer 3 minutes, stirring occasionally. Return meat mixture to skillet, and cook until thoroughly heated. To serve, spoon meat mixture over polenta.


Oxmoor House Cooking Light Collection

Nutrition Facts

335 calories; calories from fat 22%; fat 8.2g; saturated fat 2.6g; mono fat 3.3g; poly fat 0.7g; protein 23.9g; carbohydrates 40.2g; cholesterol 54mg; sodium 214mg.