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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.