Country Corn and Southwestern Beef Salsa (using polenta)

1 pound ground beef
1 jar (16 ounces) prepared thick-and-chunky salsa
1 package (1.25 ounces) taco seasoning mix

Country Corn:
2 cups instant polenta*
1 can (4-1/2 ounces) chopped green chilies, drained well
2 cups shredded Mexican or Italian cheese blend

Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Pour off drippings.

Stir in salsa and taco seasoning; cook over medium-low heat 3 to 4 minutes, stirring occasionally.

Meanwhile prepare polenta according to package directions. Stir in chilies and 1-1/2 cups of the cheese.

Serve beef mixture over polenta; sprinkle with remaining 1/2 cup cheese.

*Shelf-stable prepared polenta or quick-cooking grits may be substituted for instant polenta. Prepare according to package directions.

Makes 4 servings
Source: Cattlemen's Beef Board