Ingredients 1 log (16 ounces) precooked polenta, cut crosswise into 8 slices 1 package (17 ounces) fully cooked beef roast au jus 1 can (14 1/2 ounces) diced tomatoes with green chiles 2 teaspoons chili powder 1/2 cup loosely packed fresh cilantro leaves 1 cup frozen corn kernels 1/2 (8-ounce) package shredded Mexican cheese blend (1 cup)

Recipe Info Category : Beef Recipes Rating : 0 Contributor : n/a

* 1. Preheat broiler. Place polenta slices on cookie sheet. Place cookie sheet in broiler at closest position to source of heat and broil 10 to 12 minutes or until polenta is golden on top.
* 2. Meanwhile, drain beef jus into 12-inch skillet. Add tomatoes with their juice and chili powder; heat to boiling over high heat. Boil 4 to 5 minutes or until sauce thickens. While mixture boils, shred beef with 2 forks. Coarsely chop cilantro.
* 3. Stir frozen corn and beef into tomato mixture; heat through. Remove saucepan from heat; stir in all but 1 teaspoon cilantro. Arrange polenta over beef mixture; sprinkle with cheese and remaining cilantro. Cover skillet; let stand 2 minutes or until cheese melts.

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