Name: French Dip Polenta Dunkers
Total time: 35 min
Yield: 3 servings
Cuisine: American
Ingredients: 1 (18 oz) tube Ancient Harvest prepared traditional polenta, chilled; Avocado-oil spray or up to 2 tsp avocado oil; 1/4 tsp black pepper; 1 (15 oz) package Hormel Square Table Slow Simmered Beef Roast Au Jus; 6 slices thin provolone, 1 per dunker; 2 cups water; 1 packet au jus mix; 1 packet bone-broth concentrate or powder; 2 cups cooked green beans, divided into three 2/3-cup servings; Citrus seasoning blend, to taste

French Dip Polenta Dunkers — The Split PlateEpisode 3 of Can I Make a Recipe Go Viral? — Tushar's original French dip, rebuilt on crisp polenta instead of bread. Slice a chilled tube of prepared polenta into 12 rounds, oil and pepper them, and oven-crisp at 475°F. Warm a package of pre-cooked au jus beef, save the juices, and build a dipping jus with an au jus packet and a bone-broth packet. Cap six crisp rounds with provolone and beef, bake to melt, then top with the remaining rounds. Serve two dunkers, 2/3 cup citrus-seasoned green beans, and a ramekin of jus per plate. Keep the jus on the side so the polenta stays crisp. About 450 cal / 40g protein per plate — a sodium-forward build from the packaged beef, packets, cheese, and seasoning, so taste before adding any salt.