Rating: 3.5 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Instant polenta is a speedy alternative to mashed spuds. Not keen on blue cheese? Stir in a little Parmesan or plain Greek yogurt.

Recipe by Cooking Light March 2015


Credit: Brie Passano; Styling: Lindsey Lower

Recipe Summary test

Serves 4 (serving size: 3 ounces steak and about 3/4 cup polenta)


Ingredient Checklist


Instructions Checklist
  • Sprinkle steak evenly with 1/4 teaspoon salt, pepper, and allspice. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.

  • Bring remaining 1/4 teaspoon salt, milk, stock, and paprika to a boil in a medium saucepan over medium-high heat. Gradually add polenta, stirring constantly with a whisk. Reduce heat to low; cook 5 minutes or until thick, stirring frequently. Remove pan from heat; stir in cheese and thyme.

Nutrition Facts

369 calories; fat 11.2g; saturated fat 5.5g; mono fat 3.6g; poly fat 0.4g; protein 36g; carbohydrates 24g; fiber 3g; cholesterol 87mg; iron 2mg; sodium 548mg; calcium 318mg.