Braised beef, anchovy salsa and polenta

Method

1. In a small food processor, whizz the parsley and basil, garlic, anchovy fillets, red wine vinegar, salt and olive oil. (This makes more than you need; keep the leftovers covered in the fridge.)
2. In a large saucepan, heat the milk and butter until it comes to a simmer.
3. Put instant polenta in another saucepan and, stirring constantly, pour in the hot milk mixture. Turn the heat to low and keep stirring until the polenta thickens and comes to the boil.
4. Add the grated parmesan and plenty of salt and pepper. Leave to bubble for 5 minutes. Warm through the leftover braised beef and serve with the polenta and salsa.