Name: Grilled mixed mushrooms and steak with creamy polenta
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3 large flat mushrooms (240g), sliced thickly; 200 gram swiss brown mushrooms, halved; 4 x 200g scotch fillet steaks, fat removed; 2 cup (500ml) water; 2 1/2 cup (625ml) milk; 1 cup (170g) polenta; 1/2 cup (40g) parmesan, finely grated; 100 gram baby spinach leaves; 2 tablespoon balsamic vinegar

Ingredients

3 large flat mushrooms (240g), sliced thickly

200 gram swiss brown mushrooms, halved

4 x 200g scotch fillet steaks, fat removed

2 cup (500ml) water

2 1/2 cup (625ml) milk

1 cup (170g) polenta

1/2 cup (40g) parmesan, finely grated

100 gram baby spinach leaves

2 tablespoon balsamic vinegar

Method

1.On a heated, oiled grill plate (or barbecue), cook mushrooms and beef to your liking; cover both separately to keep warm.

2.Meanwhile, in a large saucepan, combine water and milk, bring to a boil; gradually stir in polenta. Reduce heat; cook, stirring, for about 10 minutes or until polenta thickens. Remove from heat; stir in cheese and spinach.

3.Serve beef, drizzled with vinegar, with polenta and mushrooms.

Not suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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