Serve this meat-and-starch combo with steamed haricots verts or a mixed green salad. Garnish with fresh thyme.
2 cups plus 1 tablespoon fat-free, lower-sodium chicken broth, divided
1 cup 2% reduced-fat milk
2/3 cup quick-cooking polenta
1 ounce Gorgonzola cheese, crumbled (about 1/4 cup)
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 pound skirt steak, trimmed and cut into 4 pieces
1 teaspoon unsalted butter
1 tablespoon finely chopped shallots
1/2 cup dry red wine
1 teaspoon chopped fresh thyme
1 1/2 teaspoons honey
1/4 teaspoon cornstarch
See More: Superfast Beef Recipes
1. Combine 2 cups broth and milk in a medium saucepan over medium heat; bring to a boil. Gradually whisk polenta into broth mixture, stirring constantly. Reduce heat to medium-low; cook 4 minutes, stirring frequently. Remove from heat. Stir in cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover; let stand 5 minutes.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle steak evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Transfer to a cutting board; cover loosely with foil.
3. Melt butter in skillet over medium-high heat. Add shallots; sauté 1 minute. Add wine, thyme, and honey; bring to a boil. Cook until reduced by half (about 2 minutes). Combine remaining 1 tablespoon broth and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to skillet; cook 1 minute or until sauce slightly thickens. Cut steak diagonally across grain into thin slices. Spoon 2 tablespoons sauce onto each of 4 plates. Top each serving with 1/2 cup polenta and 3 ounces steak.