Heat 1 tablespoon oil in large skillet over high heat; stir-fry pork for 3-5 minutes or until no longer pink. Remove pork from skillet with slotted spoon; cover to keep warm.
Add beans to skillet; stir-fry for 1 minute. Push beans to side of skillet; add 1 tablespoon oil to center of skillet. Add onion and mushrooms; stir-fry all vegetables for 2 minutes. Remove from skillet; cover to keep warm.
Stir together tomatoes, cornstarch, sugar, salt and basil. Add to skillet; bring to boil. Add polenta. Cook, stirring gently, over high heat for 1 minute. Return all to skillet; cook, stirring gently, for 1 minute. Transfer to shallow pasta serving bowl; sprinkle with cheese. Serve immediately with a side of garlic bread.
Ingredients
1 lb. pork tenderloin (cut into strips)
1 Tbsp. olive oil
2 cups green beans (Italian, frozen, cut, thawed)
1 white onion (small, cut into 1/2-wide wedges and separated)
6 oz. cremini mushrooms (sliced OR sliced portabella mushrooms, halved)
14.5 oz. diced tomatoes (with basil, garlic and oregano)
2 tsp. cornstarch
1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. dried basil
16 oz. polenta (tube refrigerated plain-flavored, cut into 1/2-inch slices and quartered)
2 Tbsp. Parmesan cheese (shredded)
1 Tbsp. olive oil
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