Meat and Vegetable Plate with Polenta

Ingredients

• 1 cup polenta
• 4 cups water
• 8 oz mixed mushrooms
• 1 pint cherry tomatoes
• 4 cups kale
• 12 oz beef steak
• 3 tbsp olive oil
• 1 tsp salt

Instructions

1. 1

   Bring 4 cups water to a boil in a pot. Whisk in 1 cup polenta and 1/2 tsp salt. Reduce heat to low and cook, stirring often, until thick and creamy, about 20 minutes.

2. 2

   While polenta cooks, heat 1 tbsp olive oil in a skillet over medium-high. Add 8 oz mushrooms and cook until browned and tender, about 8 minutes. Season with a pinch of salt and set aside.

3. 3

   In the same skillet, add 1 tbsp olive oil. Sear 12 oz steak for 4-5 minutes per side for medium-rare, until browned and internal temperature reaches 135°F. Rest for 5 minutes before slicing.

4. 4

   In another skillet, heat 1 tbsp olive oil over medium. Add 1 pint cherry tomatoes and cook until they start to burst, about 5 minutes. Season with a pinch of salt.

5. 5

   Add 4 cups kale to the tomato skillet and cook, stirring, until wilted, about 3 minutes. Season with salt to taste.

6. 6

   Slice the rested steak. Serve the polenta on plates, topped with mushrooms, tomatoes, kale, and sliced steak.

Tools you’ll need

• pot
• skillet
• spatula
• knife
• cutting board

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