Swirl your favourite pesto through the polenta or, for a spicy kick, use a spoonful of harissa.
Serves: 2
INGREDIENTS
Steak
2 x 150-200 gram steaks of your choice (I used rib eye steak from Greenlea Butcher Shop)
2 teaspoons olive oil
sea salt and ground pepper
Polenta
2¾ cups milk
1 clove garlic, crushed
1 teaspoon sea salt
1 teaspoon very finely
chopped rosemary
⅓ cup instant polenta
1 tablespoon purchased
basil pesto
METHOD
Steak: Heat a sauté pan until hot. Rub the steaks with oil then season generously on both sides. Cook for about 2-3 minutes each side, or until done to your liking. Transfer to a plate, cover loosely and rest for 2-3 minutes.
Polenta: Put the milk, garlic, salt and rosemary in a medium saucepan and bring to just below the boil. Rain in the polenta, whisking constantly, until thick and smooth, about 3 minutes.
To serve: Divide the hot polenta among shallow plates and swirl through the pesto. Slice the steaks and place on top along with the meat resting juices.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!