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.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!