Polenta Taragna Bowl with Seared Beef & Tomatoes
Creamy buckwheat polenta topped with quick-seared beef, roasted cherry tomatoes, and a silky garlic-butter sauce. Crusty bread soaks up every drop. Ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 32g
Ingredients
- 1 cup instant polenta
- 3 cups whole milk
- ¾ cup gruyere or taleggio cheese, grated
- ½ lb beef sirloin or ribeye, thinly sliced
- 1 cup cherry tomatoes
- 3 tbsp butter
- 3 clove garlic cloves, minced
- 2 slices crusty bread
Instructions
- 1
Bring milk and 1 cup water to a boil in a large saucepan with a pinch of salt.
- 2
Whisk in polenta slowly, stirring constantly to avoid lumps. Reduce heat to medium-low.
- 3
Cook polenta, stirring frequently, until it pulls away from the pan sides, ~8 minutes.
- 4
Stir in cheese and 1 tbsp butter. Season with salt and pepper. Cover and keep warm.
- 5
Pat beef dry. Season generously with salt and black pepper on both sides.
- 6
Heat 1 tbsp butter in a skillet over high heat until it shimmers, ~1 minute.
- 7
Sear beef 60 seconds per side without moving. Transfer to a plate and rest.
- 8
In the same skillet, cook cherry tomatoes over medium-high until blistered, ~4 minutes.
- 9
Add minced garlic and remaining 1 tbsp butter. Cook until fragrant, ~30 seconds.
- 10
Spoon polenta into bowls. Top with seared beef, tomatoes, and pan sauce. Serve with bread.
Tools you’ll need
- large saucepan
- whisk
- 12-inch skillet
- wooden spoon
- two bowls or deep plates
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
