Balsamic beef with polenta | Heart and Stroke Foundation

Ingredients

• 1 beef tenderloin roast, about 2 lb/1 kg
• 2 tbsp (25 mL) aged balsamic vinegar
• 3 tbsp (45 mL) porcini dust (see tip)
• 1 tsp (5 mL) smoked paprika
• 1/2 tsp (2 mL) each garlic and onion powder
• 1/4 tsp (1 mL) fresh ground pepper
• 1 tbsp (15 mL) canola oil
• 1 onion, thinly sliced
• 1 zucchini, thinly sliced
• 1 each red and yellow bell peppers, thinly sliced
• 1 tsp (5 mL) Italian seasoning
• 8 cups (2 L) no salt added beef broth
• 1 1/4 cups (300 mL) fine cornmeal
• 1/3 cup (75 mL) crumbled blue cheese
• Fresh basil leaves (optional)
• Extra virgin canola oil (optional)