Saucy Tenderloin With Polenta

• 1 3/4 cups water
• 1/4 teaspoon salt
• 1 (14 1/4-ounce) can no-salt-added chicken broth
• 1 cup yellow cornmeal
• 3/4 pound beef tenderloin
• Vegetable cooking spray
• 1 teaspoon olive oil
• 1/4 teaspoon freshly ground pepper
• 3 cloves garlic, minced
• 1 (3 1/2-ounce) package fresh shiitake mushrooms, sliced
• 1 (3 1/2-ounce) package fresh oyster mushrooms, sliced
• 1/4 cup minced shallots
• 1/4 cup dry red wine
• 1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained
• 1 tablespoon no-salt-added tomato paste
• 1 tablespoon chopped fresh thyme

1. Combine first 3 ingredients in a medium saucepan; bring to a boil. Add cornmeal in a slow, steady stream, stirring constantly. Reduce heat to medium, and cook, stirring constantly, 20 minutes or until cornmeal mixture (polenta) pulls away from sides of pan.
2. Trim fat from tenderloin; cut tenderloin into 3/4-inch pieces. Coat a nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add meat, pepper, and garlic; cook 4 minutes or until meat is browned on all sides, stirring often. Remove from skillet. Drain and pat dry. Wipe drippings from skillet.
3. Coat skillet with cooking spray; place over medium-high heat until hot. Add mushrooms and shallots; saute 2 minutes. Add wine and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in tomato paste and thyme; simmer 3 minutes, stirring occasionally. Return meat mixture to skillet, and cook until thoroughly heated. To serve, spoon meat mixture over polenta.

water, salt, salt, yellow cornmeal, tenderloin, vegetable cooking spray, olive oil, freshly ground pepper, garlic, fresh shiitake mushrooms, oyster mushrooms, shallots, red wine, salt, nosalt, thyme

Taken from www.myrecipes.com/recipe/saucy-tenderloin-with-polenta (may not work)