Beef With Tomatoes Over Cheese Polenta

2 T. olive oil
1 small onion, thinly sliced
2 cloves garlic, minced
1 lb. beef sirloin steak, thinly sliced across the grain (freeze for 30 minutes for ease in slicing)
1 tsp. kosher salt
½ tsp. ground black pepper
1 lb. ripe tomatoes, chopped
¼ chopped fresh basil

In a large skillet, heat the olive oil and onion and garlic; sauté for 1 minute over medium heat. Add the sliced steak, salt and pepper, stir-fry for 3-4 minutes add chopped tomatoes and basil and cook another 3-4 minutes. Taste for seasoning.
Cheese Polenta
1 cup polenta
1 cup chicken broth
1 cup water
½ cup milk
1 cup grated Parmesan cheese
¼ cup chopped fresh basil
salt and pepper to taste
Garnish: grated Parmesan cheese, chopped fresh basil

Place the polenta in a saucepan with simmering broth, water, and milk. Stir and cook over low heat for 8 –10 minutes, stirring often to prevent lumps from forming. Stir in cheese, basil and salt and pepper to taste.

To serve: Place polenta in center of plate, top with beef and tomatoes, sprinkle with additional cheese and chopped fresh basil. Serves 4-6.

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