Steak with sage and cheese and onion polenta
- May 2018
- Serves 2
- Hands-on time 20 min
Cooking with polenta is a great way to add variation into your midweek menu – and it’s quick to make too. Stir through cheese and sage to make it extra gooey before serving with pan-seared steak.
Or take a look at this – polenta mixed with garlic, parmesan and goat’s cheese, topped with capers and tomatoes.
- 20.7g (7.9g saturated)
- 38.7g (2.4g sugars)
The cheesy polenta also tastes great topped with saucy meatballs as a change from pasta.
If you can’t get hold of 1 large steak, buy 2 smaller ones and cook for less time. If you prefer, you can fry the sage and the steak in butter and oil, but olive oil will work fine on its own.
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