Pork With Polenta And Portabella Stir-Fry

1 lb. pork tenderloin, cut into thin strips
2 Tbsp. peanut oil, divided
2 cups frozen Italian green beans, thawed
6 ounces portabella mushrooms, sliced into strips
1 small onion, cut into thin wedges
1 reg. can diced tomatoes with basil, garlic, oregano
2 tsp. cornstarch
1/2 tsp. dried basil
1/2 tsp. salt
16 ounces plain polenta, cut into thin strips
2 Tbsp. grated Parmesan cheese

In a large skillet or wok, heat 1 tablespoon of the oil over high heat.

When the oil sizzles, add the pork and cook stirring for 3 or 4 minutes.  Using a slotted spoon, remove the pork to a plate; set aside.

Add the green beans to the wok and cook for 1 minute, then push the beans off to the side and add the remaining tablespoon of oil to the center of the wok, add the mushrooms and onion and cook for 3 or 4 minutes, mix into the beans.

Now add the tomatoes, sprinkle the cornstarch over and stir, then add the basil and salt, and stir together. Bring to a gentle boil, then add the polenta. Gently fold polenta into mixture and cook for just 1 minute, or until polenta is heated through.

Serve with sprinkles of Parmesan cheese on top of each portion.