An impressive recipe to serve for any special gatherings or occasions.

INGREDIENTS

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

DIRECTIONS

• Add a tablespoon of oil in a large skillet. Set over high heat and stir-fry pork for 5 minutes. Take pork off the skillet using a slotted spoon. Keep warm.
• Stir-fry beans into the skillet for a minute. Push the beans to the side and add a tablespoon of oil at the center of the skillet. Saute the onion and mushroom. Add all the vegetables and stir-fry for 2 minutes. Remove from skillet and keep warm.
• Combine the tomatoes, cornstarch, sugar, salt and basil. Transfer into the skillet and cook until boiling. Add Polenta and cook for a minute over high heat, stirring lightly.
• Put all the ingredients back into the skillet and cook for 1 minute, stirring lightly. Place in a shallow pasta serving bowl and top with shredded cheese. Serve hot with a serving of garlic bread on the side.