Mexican Beef Over Polenta

1 pound uncooked lean (7 percent fat) ground beef
1 small onion(s), chopped
14 1/2 ounces canned diced tomatoes with chiles, drained; reserve 1 tablespoon of liquid
1 cup canned yellow corn, drained, or frozen, thawed corn kernels
10 Kalamata olives, sliced
2 tablespoons canned pickled jalapeņo peppers, chopped (optional)
3/4 teaspoon table salt, divided
1/4 teaspoon ground cumin
1/8 teaspoon black pepper
3/4 cup quick-cooking polenta
3 cups canned chicken broth
1/3 cup salsa
1/3 cup shredded reduced-fat Mexican-style cheese
2 tablespoons fresh cilantro or scallion, chopped (optional)

Heat a large non-stick skillet over medium-high heat. Cook beef and onion, stirring frequently, until meat is fully cooked, about 5 to 7 minutes; drain off any liquid. Stir in tomatoes and reserved liquid, corn, olives, jalapeņos (if using), 1/4 teaspoon of salt, cumin and pepper; simmer 5 minutes to allow flavors to blend.

Meanwhile, in a small pot, combine polenta, broth and remaining 1/2 teaspoon of salt; stir well. Bring to a simmer and cook, stirring constantly, until polenta is thick, about 5 minutes.

Spoon polenta onto a large serving plate and top with beef mixture. Top with salsa, cheese and cilantro (or scallion). Divide into equal portions and serve.

Makes 6 servings.

Approximate values per serving: 413 calories, 18 g fat, 7 g saturated fat, 58 mg cholesterol, 39 g carbohydrates, 22 g protein, 901 mg sodium, 6 g fiber, 39 percent of calories from fat.