Warm and cozy recipe alert! Creamy parmesan and ricotta polenta, sautéed mushrooms and onions, pan seared flank steak, fresh arugula and parmesan shavings. Yuuummmmoooo! This is perfect for a date night and takes about 30 minutes to make. You can add in other vegetables you have lying around, but I think onions and mushrooms work harmoniously together. If you have fresh rosemary, oregano, or basil throw a bit of those in. Herbs always help lighten up Also, don’t be shy with the parmesan. The more, the better!
Ingredients:
1 cup cornmeal
1/4 cup ricotta
1/4 cup parmesan, grated
2 tbsp butter
8 oz baby bella mushrooms
1 tsp dried rosemary
1 tsp dried oregano
1/2 red onion, chopped
1 lb flank steak
handful of arugula
drizzle of EVOO
parmesan shavings
Directions:
***If you don’t have the time to make polenta from scratch, you can buy it pre made. Just follow the directions for creamy polenta.
- Make the polenta. bring 4 cups of water to a boil and whisk in the corn meal plus a heavy sprinkling of salt. Bring to medium-low heat and whisk every 5 minutes for 25-30 minutes. If it gets too thick, add a splash of water.
- Take the steak out from the fridge and sprinkle with salt and pepper. Set aside.
- While the polenta is cooking, put a frying pan on medium heat with a heavy drizzle of avocado oil. Add in the onions, mushrooms, rosemary, oregano and some salt and pepper. Cook for ~7 minutes or until soft and set aside.
- Keep an eye on that polenta!
- In the same frying pan, add some more oil and bring to a high heat. Place the steak in carefully and cook for 6-7 minutes on each side for medium, or 8-10 minutes for well. Then place on a cutting board and let rest for ~5 minutes before slicing.
- The polenta should be done by now (takes 25-30 minutes in total to make.) Now you can add in the butter, ricotta and parmesan and stir until incorporated.
- It’s time to plate! Place a ladle or two of the polenta in a wide but shallow bowl, then add the mushrooms/onions, and lastly the sliced steak on top. Add the fresh arugula, parmesan shavings and a heavy drizzle of EVOO right on top before serving. Enjoy!!!!
