Polenta Cake with Citrus Fajita Stir-Fry


• 4 cups water or stock
• 1 (6.4-ounce) package Cocina by Ingrid Hoffmann Southwest Green Chili & Herb Polenta
• 1 lb. beef round strips for stir-fry
• 3 Tbs. Cocina by Ingrid Hoffmann Citrus Fajita Seasoning Blend
• 2 Tbs. oil
• 1 (16-ounce) bag frozen tri-color pepper and onion blend
• Cilantro sprigs for garnish




1. Bring 4 cups water or stock to boil.

2. Very slowly whisk in packet of polenta. Continue to whisk while simmering for 3 minutes, until very thick. Remove from heat; let stand 5 minutes. Transfer polenta to a 10-inch round serving plate; cover with another serving plate and cool 10 minutes.

3. Meanwhile, sprinkle beef with 1 1/2 tablespoons citrus fajita seasoning. Heat oil in large skillet over medium-high heat. Add beef and cook until browned, about 5 minutes. Stir in the pepper and onion blend and remaining
1 1/2 tablespoons citrus fajita seasoning and continue to cook, stirring occasionally, until beef is cooked through, about 5 minutes.

4. Cut polenta into 8 wedges. Place two wedges on each of 4 serving plates. Top each serving with one-fourth of beef mixture. Garnish with cilantro.