BROILED STEAK WITH CHEESY POLENTA AND PASTA SAUCE (SUNDAY)

Servings: makes 6 servings

Preparation time: about 10 minutes

Cooking time: less than 15 minutes for polenta; 16 to 21 minutes for steak FOR THE POLENTA:

1 ⅔ cups water

⅔ cup yellow cornmeal

1/2 teaspoon coarse salt

1/4 cup shredded part-skim

mozzarella cheese, divided

1/4 cup freshly grated parmesan

cheese, divided

1 cup no-salt-added or regular red

pasta sauce

FOR THE STEAK:

1 teaspoon dried Italian seasoning 1 clove minced garlic

1/4 teaspoon coarse salt

1/4 teaspoon coarsely ground pepper 1 boneless top sirloin beef steak, cut 1

inch thick (about 1 1/2 pounds)

In a 1-quart baking dish, combine water, cornmeal and salt. Cover and microwave on high (100% power) 6 to 8 minutes, stirring every 2 minutes. Stir in 2 tablespoons of each cheese. Sprinkle top with remaining cheese. Microwave, uncovered, on medium (50% power) 1 or 2 minutes, or until cheese is melted. Cover and let stand 5 minutes. Heat sauce; set aside.

Meanwhile, combine Italian seasoning, garlic, salt and pepper; press onto steak. Place steak on rack in broiler pan so surface is 3 to 4 inches from heat. Broil 16 to 21 minutes for mediumrare to medium, turning once. Carve steak. Serve with polenta and sauce.

Per serving: 220 calories, 25 grams protein, 6 grams fat (26 percent calories from fat), 2.6 grams saturated fat, 16 grams carbohydrate, 62 milligrams cholesterol, 399 milligrams sodium, 1 gram fiber.

Carb choices: 1.