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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.