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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. Bertolli® Classico Olive Oil (divided)
- 8 slices polenta prepar
- 4 steak (about 4 oz. ea.)
- 1 jar bertolli vineyard premium collect marinara with burgundi wine sauc
- 1/4 cup whipping heavy cream
- 8 oz. asparagus (trimmed)
- 1/2 cup yellow onion
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Directions
- Heat remaining 1 tablespoon Olive Oil in same skillet over medium-high heat and cook polenta, turning once, 4 minutes or until golden. Remove polenta from skillet and keep warm.
- Season steaks, if desired, with salt and black pepper. Cook steaks in same skillet over medium-high heat, turning once, 4 minutes or until desired doneness. Remove steaks and keep warm. Add onions to skillet and cook 4 minutes or until golden.
- Heat 1 tablespoon Olive Oil in 12-inch nonstick skillet over medium-high heat and cook asparagus, turning occasionally, 5 minutes or until tender. Remove asparagus from skillet and keep warm.
- Stir in Sauce and cream and bring just to to the boiling point, stirring occasionally. Serve sauce over steak with asparagus over polenta.
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