Thursday, 1 April 2021 / Topics:
Ingredients: (Serves 4)
2 Cups reduced-salt vegetable stock
½ Cup instant polenta
20g Parmesan, finely grated
1 Tablespoon olive oil, plus 2 tablespoons extra
2x 200g Porterhouse steaks
Pinch of salt
½ Bunch of spinach, leaves and stems thickly sliced
6 Garlic cloves, thinly sliced
6 Thyme sprigs, leaves picked
6 Anchovies, finely chopped
400g Tin cannellini beans, drained and rinsed
¼ Cup balsamic vinegar
½ Bunch of parsley, stems and leaves finely chopped
1. Line baking dish with baking paper. Bring stock to the boil in a medium saucepan over high heat. Gradually add polenta in a thin, steady stream, whisking constantly. Cook, continuing to whisk constantly, for 4-5 minutes or until thick and smooth. Stir in parmesan. Pour polenta into lined dish and smooth the surface. Refrigerate for 30 minutes or until set.
2. Heat one tablespoon oil in a large frying pan over medium-high heat. Cook steaks, fat side down, for 2-3 minutes or until golden and rendered. Turn steaks and cook for 2-3 minutes each side or until cooked to your liking. Season with a pinch of salt. Remove from the pan and set aside to rest before slicing.
3. Return frying pan to medium-high heat. Cook spinach for 2-3 minutes or until wilted. Stir through garlic, thyme and anchovies until fragrant. Add cannellini beans and cook for a further 2-3 minutes or until warmed and coloured. Pour over half the balsamic vinegar for the last 30 seconds of cooking.
4. Combine parsley, remaining half the balsamic vinegar and one tablespoon oil in a small bowl.
5. Cut polenta into four pieces. Return frying pan to medium-high heat for the final time. Add remaining one tablespoon oil and cook polenta for 1-2 minutes each side or until golden and warm. Divide polenta between serving plates then top with wilted greens and steak. Finish with parsley sauce.