Beef with Tomatoes Over Cheese Polenta

 

2
tablespoons olive oil
1
small onion, thinly sliced
2
cloves garlic, minced
1
pound beef sirloin steak, thinly sliced across the grain (freeze for 30
  minutes for ease in slicing)
1
teaspoon kosher salt
1/2
teaspoon ground black pepper
1
pound ripe tomatoes, chopped
1/4
cup chopped fresh basil

 

 

In a large skillet, heat the olive oil and onion and garlic; sauté for 1 minute over medium heat.  Add the sliced steak, salt, and pepper.  Stir-fry fro 3 to 4 minutes.  Add chopped tomatoes and basil and cook another 3 to 4 minutes.  Taste for seasoning.

 

Cheese Polenta

 

1
cup polenta
1
cup chicken broth
1
cup water
1/2
cup milk
1
cup grated Parmesan cheese
1/4
cup chopped fresh basil
Salt and pepper to taste

 

 

Garnish:  Grated Parmesan cheese and chopped fresh basil

 

Bring chicken broth, water, and milk to a simmer in a saucepan.  Add the polenta; stir and cook over low heat for 8 to 10 minutes, stirring often to prevent lumps from forming.  Stir in cheese, basil, and salt and pepper to taste.

 

To serve:  Place polenta in center of plate, top with beef and tomatoes, sprinkle with additional cheese and chopped fresh basil. 

 

Serves 4.