This delicious comfort dish combines cheesy polenta, chargrilled steak and mixed olive salsa. Best of all, you can make it in less than 30 minutes.
Serves44
Cook time20 mins20 minutes
Prep time5 mins5 minutes, + 5 mins resting time
+ 5 mins resting time
Ingredients
1 cup (170g) cornmeal (polenta)
⅔ cup (50g) finely grated parmesan cheese
4 x 150g Coles Australian Beef Porterhouse Steaks
2 bunches baby broccoli, halved lengthways
220g btl mixed olives, drained, finely chopped
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Bring 4 cups (1L) water to the boil in a saucepan over high heat. Reduce heat to medium. Gradually add the cornmeal in a thin, steady stream, whisking constantly until combined. Reduce heat to low. Cook, stirring often, for 10 mins or until soft and creamy. Remove from heat. Stir in ½ cup (40g) Parmesan until combined. Season.
Step 2
Meanwhile, heat a chargrill on medium-high. Season steaks. Cook for 3 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover and set aside for 5 mins to rest.
Step 3
Cook baby broccoli on the grill for 2 mins each side or until tender.
Step 4
Thickly slice the beef. Divide polenta among serving bowls. Top with beef and baby broccoli. Spoon over the olive. Sprinkle with remaining Parmesan.
Bring 4 cups (1L) water to the boil ina saucepan over high heat. Reduce heat to medium. Gradually add the cornmeal in a thin, steady stream, whisking constantly until combined. Reduce heat to low. Cook, stirring often, for 10 mins or until soft and creamy. Remove from heat. Stir in ½ cup (40g) Parmesan until combined. Season.
Cook baby broccoli on the grill for 2mins each side or until tender.
