Skirt Steak with Gorgonzola Polenta

INGREDIENTS

• 2 cups plus 1 tablespoon fat-free, lower-sodium chicken broth, divided
• 1 cup 2% reduced-fat milk
• 2/3 cup quick-cooking polenta
• 1 ounce Gorgonzola cheese, crumbled (about 1/4 cup)
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• Cooking spray
• 1 pound skirt steak, trimmed and cut into 4 pieces
• 1 teaspoon unsalted butter
• 1 tablespoon finely chopped shallots
• 1/2 cup dry red wine
• 1 teaspoon chopped fresh thyme
• 1 1/2 teaspoons honey
• 1/4 teaspoon cornstarch