- 1 pound pork tenderloin, cut into strips
- 1 tablespoon olive oil
- 2 cups frozen cut Italian green beans, thawed
- 1 tablespoon olive oil
- 1 small white onion, cut into 1/2-inch-wide wedges and separated
- 6 ounces sliced cremini OR sliced portabella mushrooms, halved
- 1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano
- 2 teaspoons cornstarch
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1 (16 ounce) tube refrigerated plain-flavored polenta, cut into 1/2-inch slices and quartered
- 2 tablespoons shredded Parmesan cheese
- Heat 1 tablespoon oil in large skillet over high heat; stir-fry pork for 3-5 minutes or until no longer pink. Remove pork from skillet with slotted spoon; cover to keep warm.
- Add beans to skillet; stir-fry for 1 minute. Push beans to side of skillet; add 1 tablespoon oil to center of skillet. Add onion and mushrooms; stir-fry all vegetables for 2 minutes. Remove from skillet; cover to keep warm.
- Stir together tomatoes, cornstarch, sugar, salt and basil. Add to skillet; bring to boil. Add polenta. Cook, stirring gently, over high heat for 1 minute. Return all to skillet; cook, stirring gently, for 1 minute. Transfer to shallow pasta serving bowl; sprinkle with cheese. Serve immediately with a side of garlic bread.