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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This recipe is a cheater . It is quick and easy for a good meal after work when you are in a hurry. Or, if you have left over roast beef on hand and want to make your own polenta, you can make it more homemade . I love it. There is some heat to it, buy mild tomatoes with chiles if you prefer. Enjoy!! Ingredients:
16 ounces log of pre-cooked prepared polenta, cut crosswise into 8 slices (find this in the dairy section) |
1 (17 ounce) can of fully cooked roast beef, with au jus sauce |
1 (14 1/2 ounce) can diced tomatoes and green chilies |
2 teaspoons chili powder |
1/2 cup loosely packed fresh cilantro leaves |
1 cup frozen corn |
1/2 cup shredded mexican blend cheese |
Directions:
1. Preheat broiler. Place polenta slices on cookie sheet. Place sheet in broiler at closest position to heat source and broil 10-12 minutes until polenta is golden on top.
2. Meanwhile, drain beef jus into 12 skillet. Add tomatoes with their juice and chili powder; heat to boiling over high heat. Boil 4-5 minutes until sauce thickens. While mixture boils, shred beef with forks. Coarsely chop cilantro.
3. Stir frozen corn and beef into tomato mixture; heat through.
4. Remove saucepan from heat; stir in all but 1 tsp cilantro . Arrange polenta over beef mixture; sprinkle with cheese and remaining cilantro. Cover skillet; let stand for 2 minutes until cheese melts.
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