Ham Steak with Chili Gravy and Cheesy Polenta
How To Make a Sage Advice Cocktail | John Cusimano
How To Make Garlicky Mashed Potatoes and Parsnips | Rachael Ray
Gina Torres On "9-1-1: Lone Star" Co-Star Rob Lowe: "It's a litt…
How To Make Root Vegetable Puree | Amanda Freitag
The Right Ways To Store Bras | You're Doing It Wrong | Expert Br…
5 Bras You Need NOW | Bra Fitting Expert Kimmay Caldwell
How To Make Creamy Mustard Sauce | Amanda Freitag
How To Make Honey-Glazed Pork Tenderloin | Amanda Freitag
How To Make Garlic Herb Roast Chicken with Potatoes | Rachael Ray
Prodigal Son's Tom Payne Talks Season 2 + Rach's Maple Pork Chop…
- 1 tablespoon vegetable, peanut or canola oil, divided
- 1/2 pound ham steak
- 1/4 small onion, finely chopped
- 1 garlic clove, finely chopped
- 1/4 bell pepper, finely chopped
- Salt and pepper
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1/2 cup beef stock
- 1/2 cup milk
- 1/3 cup quick-cooking polenta
- 1 tablespoon butter
- 1/2 teaspoon (a few dashes) hot sauce
- 1/2 cup shredded extra-sharp cheddar cheese
Heat 1/2 tablespoon of the oil in a skillet over medium-high heat. Cook the ham steak for 3 minutes on each side to brown and heat through, then remove to a plate and cover to keep warm.
Add the remaining 1/2 tablespoon of oil to the pan and add the onion, garlic, and bell pepper. Season with salt and pepper, and cook 4-5 minutes, until soft.
Once the vegetables are tender, stir in the tomato paste and chili powder, and cook for a minute. Stir in the stock and simmer for a couple minutes more.
While the gravy is working, bring the milk and 1/2 cup water to a boil in a small pot. Add the polenta and whisk for 2-3 minutes, until thickened. Melt the butter into the polenta and stir in the hot sauce and cheese. Remove from heat.
Top the ham steak with the chili gravy and serve the polenta alongside.