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Homemade Creamy Polenta with Grilled Steak and Roasted Tomatoes recipe photo
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Creamy Polenta with Grilled Steak and Roasted Tomatoes

A comforting plate of creamy polenta topped with grilled steak and oven-roasted cherry tomatoes.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 2 servings

Ingredients

  • 1 tablespoon olive oil for polenta
  • 1 tablespoon butter
  • 1 teaspoon garlic minced, for polenta
  • 1 cup cornmeal polenta
  • 1/2 cup heavy cream
  • 2 cups water
  • 1/2 teaspoon salt
  • 1/2 cup Parmesan cheese freshly grated
  • 2 cups cherry tomatoes
  • 3 tablespoons olive oil for roasting tomatoes
  • 1 tablespoon balsamic vinegar
  • salt and pepper to taste, for tomatoes and steaks
  • 2 medium steaks any cut (flank works)
  • 2 teaspoons garlic minced, for steak marinade
  • 1 tablespoon olive oil for steak marinade
  • 1 teaspoon dried oregano

Instructions

  • Preheat the oven to 425°F (220°C).
  • In a mixing bowl combine 2 teaspoons minced garlic, 1 tablespoon olive oil and 1 teaspoon dried oregano; season with salt and pepper and rub the mixture over both steaks. Set aside to marinate briefly while you prepare the tomatoes and polenta.
  • In an oven-safe baking dish toss 2 cups cherry tomatoes with 3 tablespoons olive oil, 1 tablespoon balsamic vinegar and salt and pepper to taste; roast in the preheated oven for about 15 minutes until tomatoes are softened and starting to blister.
  • Meanwhile, heat 1 tablespoon olive oil and 1 tablespoon butter in a medium saucepan over medium heat. Add 1 teaspoon minced garlic and cook just until fragrant, about 30 seconds.
  • Add 1/2 cup heavy cream and 2 cups water to the pan and bring the mixture to a gentle boil.
  • Slowly whisk in 1 cup cornmeal (polenta) while whisking constantly to prevent lumps; reduce heat to low and cook, stirring frequently, until polenta thickens and is creamy, about 10 minutes. If too thick, add a little more water to reach a creamy but not runny consistency.
  • Stir 1/2 cup freshly grated Parmesan and 1/2 teaspoon salt into the polenta; adjust seasoning and keep warm.
  • While polenta cooks, preheat a grill or grill pan over medium-high heat and cook the steaks to your desired doneness (about 7 minutes per side for medium, depending on thickness). Let steaks rest a few minutes, then slice.
  • To serve, spoon creamy polenta onto plates, top with sliced steak and roasted tomatoes, and drizzle any juices from the tomatoes over the dish. Garnish with parsley if desired.

Equipment

  • Oven-Safe Baking Dish
  • Grill or Grill Pan
  • Medium Saucepan
  • Whisk
  • Mixing Bowl
  • Measuring Cups and Spoons

Notes

  • Leftover polenta is delicious with feta and yogurt or sour cream.