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© Meredith Corporation. All rights reserved. Used with permission.
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For polenta, in a medium saucepan, heat 2 teaspoons of the oil over medium heat. Add onion and jalapeño pepper; cook and stir 5 minutes. Add broth and the water. Bring to boiling. Gradually add polenta mix, stirring constantly. Reduce heat to low. Cook about 5 minutes or until thickened. Stir in cheese until melted. Remove from heat; cover and keep warm.
In a small bowl stir together chili powder, garlic powder, cumin, oregano, coriander, black pepper and salt; set aside.
Trim fat from meat. Cut meat crosswise into eight pieces. Place each piece between two pieces of plastic wrap. Using the flat side of a meat mallet, pound meat lightly until about 1/2 inch thick. Remove plastic wrap. Sprinkle spice mixture evenly over meat; rub in with your fingers.
In a very large nonstick skillet heat the remaining 2 teaspoons oil over medium-high heat. Add meat; cook about 5 minutes or until browned but still slightly pink in center, turning once. Serve meat over polenta. If desired, sprinkle with cilantro.