*  Exported from  MasterCook II  *
                              Polenta and Salsa Beef
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           olive oil
        1  cup           coarse yellow cornmeal
        4  cups          chicken broth
        2  tablespoons   olive oil
        1  pound         ground beef
        2                red bell peppers, -- cut into 1/4 inch dice
        2  cups          salsa, -- storebought
        1  cup           chopped fresh cilantro
                         Grated aged Jack cheese or sharp white cheddar
 Heat the oil in a large saucepan. Add cornmeal and saute, stirring
 constantly, for a minute so all grains are coated with oil. Add the broth
 and bring liquid to a boil whisking all the while. When this comes to a
 boil it will bubble up. Quickly put a lid on and turn heat down to very
 low; cook until it no longer tastes raw, about 20 minutes. Season with salt
 and pepper.
 Meanwhile heat 2 tablespoons 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. Add salsa and cook uncovered for 5
 minutes until thick. Adjust seasoning.
 To serve, ladle cornmeal in bowl; spoon beef and salsa sauce over top and
 sprinkle with cilantro and grated aged Jack cheese.
 Yield: 4 servings=7F
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