Ingredients

• 1 pound pork tenderloin, cut into strips
• 1 tablespoon olive oil
• 2 cups frozen cut italian green beans, thawed
• 1 tablespoon olive oil
• 1 small white onion, cut into 1/2- inch-wide wedges and separated 6 ounces sliced cremini or sliced portabella mushrooms, halved
• 1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano
• 2 teaspoons cornstarch 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1 (16 ounce) tube refrigerated plain-flavored polenta, cut into 1/2-inch slices and quartered 2 tablespoons shredded parmesan cheese