Photo of Porterhouse with grilled polenta by WW

Porterhouse with grilled polenta

7
7
7
SmartPoints® value per serving
Total Time
1 hr 40 min
Prep
20 min
Cook
20 min
Serves
8
Difficulty
Moderate

Ingredients

Chicken stock cube

4 individual, to make 1.25L (5 cups) liquid stock

Polenta, dry

2 cup(s), (340g) yellow variety

Grated parmesan cheese

½ cup(s), (40g)

Lean beef sirloin steak

800 g, (Buy 2x500g steaks), fat trimmed, sirloin or porterhouse variety

Zucchini

4 medium, thinly sliced diagonally

Yellow patty pan squash

400 g, halved

Cherry tomato

500 g

Brown sugar

2 tsp

Balsamic vinegar

2 tsp

Oil spray

2 x 3 second spray(s)

Instructions

  1. Line 2x20cm (base measurement) square cake tin with foil. Bring stock to the boil in a medium saucepan over medium heat. Gradually add polenta in a steady stream and cook, stirring, for 5 minutes or until soft and creamy. Stir in parmesan.
  2. Spoon polenta into prepared tins and smooth surface. Place in fridge for 1 hour or until set. Invert polenta onto a board and discard foil. Cut polenta into 16 rectangles.
  3. Preheat a barbecue over medium-high heat. Lightly spray beef with oil and season with pepper. Cook beef on flat plate for 4 minutes each side or until cooked to your liking. Transfer to a plate. Cover beef with foil and set aside to rest for 5 minutes before slicing thinly.
  4. Meanwhile, lightly spray polenta, zucchini and squash with oil and cook on grill for 5 minutes each side or until polenta has browned and vegetables are tender.
  5. Cook tomatoes on flat plate, turning, for 5 minutes or until starting to soften. Transfer to a small bowl. Add sugar and vinegar and mash lightly with a fork to form a sauce. Serve beef with polenta, vegetables and tomato sauce.

Notes

SERVING SUGGESTION: Mixed salad leaves, drizzled with lemon juice. TIPS: You can also cook steak, polenta and zucchini on a chargrill and tomatoes in a non-stick frying pan. If yellow patty pan squash are not available, use 2 yellow zucchini.