Who knew you could just make polenta in NO TIME on your stove top? Not me! But now I do, so simple and so yummy! I guess all it is is corn meal...so why wouldn't it be easy, but I guess I just never thought of it. Once again THIS is why I'm doing this blog. You have to try this, if not for the polenta, for the awesome steak with parsley sauce. This meal was AMAZING...it was another night where we felt like we were eating in a restaurant...minus the fact that no one did our dishes for us.
Steak with parsley sauce and sauteed mushrooms
2 strip or sirloin steaks (3/4lb each)
2 tsp olive oil
Coat steaks with olive oil, season with S&P.
Heat large skillet over med high. Add steaks; cook until browned 5-6 min per side for med rare.
Transfer steaks to a cutting board, let rest for 10 min before slicing.
3/4 cup yellow cornmeal
1/4 cup finely grated cheese (parm, asiago, sharp cheddar)
1 T butter
Bring 4 cups water, 1 1/2 tsp salt, and 1/8 tsp pepper to boil . Whisking constantly add cornmeal gradually, whisking until smooth before adding more. Reduce heat to med-low; simmer, whisking often, until thickened, 10-15 min. Remove from heat; stir in cheese and butter until smooth. Serve immediately.
6oz shiitake mushrooms
8oz cremini mushrooms
2 tsp olive oil
1 shallot, minced
Cut off shiitake stems and discard; thinly slice caps. Trim ends of the creminis, then quarter each mushroom. Heat oil in skillet over med high heat, add shallot; cook until lightly browned, 1-2min. Add cremini; cook about 5 min. Reduce heat and add shiitakes; cook until tender, 5-7 min more. Season with S&P.
1 garlic clove, chopped
1 cup loosely packed fresh parsley leaves
1/4 cup olive oil
Puree all ingredients until smooth.
Logan Rating: ****