• 100g polenta
  • 1 garlic clove, peeled and crushed
  • 2 tbsp grated parmesan cheese
  • 1 tsp freshly ground black pepper
  • 1 tbsp olive oil
  • 2 beef sandwich steaks, at room temperature
  • 8 large cherry tomatoes, halved
  • 10 fresh basil leaves, shredded


  1. 1

    Put 425ml water and a large pinch of salt in a heavy-based pan and bring to the boil. Slowly whisk in the polenta, stirring continuously. Bring back to the boil and simmer, stirring all the time, for 2-3 minutes until thickened. Remove from the heat and stir in the garlic, half the parmesan and half the black pepper. 

  2. 2

    Beat the polenta for 5 minutes to reduce the temperature, then spoon on to a board lined with clingfilm and shape to a rough 25 x 8 cm rectangle. Leave to cool for 10-15 minutes until only slightly warm, then place in the fridge for 1 hour to cool completely.

  3. 3

    Preheat the oven to 200ºC/gas mark 6. Cut the cold polenta into chunky chips. Place the chips on a baking sheet and sprinkle over half the oil, turning them to coat. Bake for 15 minutes, turning once, then scatter over the rest of the cheese and bake for a further 8-10 minutes until crisp and golden.

  4. 4

    Just before the chips are cooked, heat a cast-iron griddle pan until very hot. Brush each steak with the remaining oil and sprinkle with the remaining black pepper. Cook the steaks in the pan over a high heat for 1-2 minutes on each side until just seared. Remove from the pan, cover and leave to rest for a few minutes. Add the cherry tomatoes to the pan and cook over a high heat for 1-2 minutes until just softened and lightly charred. 

  5. 5

    Sprinkle the basil over the cherry tomatoes and serve with the steak and polenta chips.

Nutritional Details

Each serving provides
  • Energy 1331kj 318kcal 16%
  • Fat 14.8g 21%
  • Saturates 5.0g 25%
  • Sugars 2.6g 3%
  • Salt 0.25g 4%

% of the Reference Intakes

Typical values per 100g: Energy 498kj/119kcal

Each serving provides

15.1g carbohydrate 2.3g fibre 30.1g protein

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