Jason King
AmyHuangGrilled Eye Fillet with Mustard Polenta
February 25th 2010 08:22
This is a delicious meal care of the Biggest Loser Best Recipes cookbook. It is healthy, affordable and damn scrumptious.
I do apologise for my presentation and photo - it was my very first time cooking polenta and I learnt a few things. Mostly - I should have let it sit for a few minutes to harden up slightly and then it would have been much more managable and allowed me to have a smaller, more round bed for the fillet of steak to sit on. But hey, this is great presentation for kids and it still tasted divine.
Before the recipe a brief "Wikihistory" on Polenta. It should be noted that polenta is gluten free.
Polenta is made with ground yellow or white cornmeal (ground maize) originally made with Chestnut meal in ancient times. It can be ground coarsely or finely depending on the region and the texture desired. As it is known today, polenta derives from earlier forms of grain mush (known as puls or pulmentum in Latin or more commonly as gruel or porridge) commonly eaten in Roman times and after. Early forms of polenta were made with such starches as the grain farro and chestnut flour, both of which are still used in small quantity today. When boiled, polenta has a smooth, creamy texture due to the gelatinization of starch in the grain, though it may not be completely homogeneous if a coarse grind or a particularly hard grain such as flint corn is used.
Polenta was originally and still is classified as a peasant food. In the 1940s and 1950s polenta was not topped with luscious sauces but eaten with just a little salted anchovy or herring: nourishing and filling but on the whole dull. The overreliance on maize as a staple food caused outbreaks of pellagra throughout much of Europe until the 20th century and in the American South during the early 1900s. Maize lacks readily accessible niacin unless cooked with alkali which nixtamalizes it.
Since the late 20th century, polenta became a premium product. Polenta dishes are on the menu in many high-end restaurants, and prepared polenta can be found in supermarkets at high prices. Many current polenta recipes have given new life to an essentially bland and simple food, enriching it with meat and mushrooms sauces, and adding vegetables, beans or various cheeses into the basic mixture.
Now, for this recipe:
SERVES 4
YOU WILL NEED:
* 2 tomatoes, cut in half widthwise
* Oilve oil spray
* 2 teaspoons chopped oregano leaves
* freshly ground black pepper
* 4X 200gm eye fillet steaks
* 2 cups of water
* 1 and 1/2 cups of low fat milk
* 2/3 cup of polenta (unmade)
* 1 and 1/2 teaspoons of hot english mustard
* 1 and 1/2 tablespoons seeded mustard
YOU WILL NEED TO:
* Preheat oven to 150degrees Celsius
* Place tomatoes on a baking tray and spray lightly with olive oil, top them with the oregano leaves and black pepper. Bake for 35min
* Meanwhile, bring the water and milk to the boil in a saucepan over medium heat. Whisk in the polenta, ensuring it is well combined. Reduce heat and simmer for 35min, stirring occasionally, until smooth and thick
* Halfway through the polenta cooking, cook steaks in a large fry pan over high heat. 6 mins on each side is perfect or as desired. The book says to use olive oil spray in the pan - but seriously one tablespoon of butter will not kill you and will make for a better steak
* Set steaks aside and rest for 5mins in a warm place, loosely covered with foil
* Add the mustards to the polenta and stir in thoroughly
* Spoon the polenta onto plates and place a steak on top, drizzle over any steak juices in the pan and serve with the roasted tomatoes
It is way YUM.
Health Info:
Total kJ: 1158
Total calories: 278
Carbs: 3.9gms
Protein: 39gms
Fat: Total - 11.3gms
Saturated: 5.2gms
Fibre: 0.8gms
ENJOY IT!!
I do apologise for my presentation and photo - it was my very first time cooking polenta and I learnt a few things. Mostly - I should have let it sit for a few minutes to harden up slightly and then it would have been much more managable and allowed me to have a smaller, more round bed for the fillet of steak to sit on. But hey, this is great presentation for kids and it still tasted divine.
Before the recipe a brief "Wikihistory" on Polenta. It should be noted that polenta is gluten free.
Polenta is made with ground yellow or white cornmeal (ground maize) originally made with Chestnut meal in ancient times. It can be ground coarsely or finely depending on the region and the texture desired. As it is known today, polenta derives from earlier forms of grain mush (known as puls or pulmentum in Latin or more commonly as gruel or porridge) commonly eaten in Roman times and after. Early forms of polenta were made with such starches as the grain farro and chestnut flour, both of which are still used in small quantity today. When boiled, polenta has a smooth, creamy texture due to the gelatinization of starch in the grain, though it may not be completely homogeneous if a coarse grind or a particularly hard grain such as flint corn is used.
Polenta was originally and still is classified as a peasant food. In the 1940s and 1950s polenta was not topped with luscious sauces but eaten with just a little salted anchovy or herring: nourishing and filling but on the whole dull. The overreliance on maize as a staple food caused outbreaks of pellagra throughout much of Europe until the 20th century and in the American South during the early 1900s. Maize lacks readily accessible niacin unless cooked with alkali which nixtamalizes it.
Since the late 20th century, polenta became a premium product. Polenta dishes are on the menu in many high-end restaurants, and prepared polenta can be found in supermarkets at high prices. Many current polenta recipes have given new life to an essentially bland and simple food, enriching it with meat and mushrooms sauces, and adding vegetables, beans or various cheeses into the basic mixture.
Now, for this recipe:
SERVES 4
YOU WILL NEED:
* 2 tomatoes, cut in half widthwise
* Oilve oil spray
* 2 teaspoons chopped oregano leaves
* freshly ground black pepper
* 4X 200gm eye fillet steaks
* 2 cups of water
* 1 and 1/2 cups of low fat milk
* 2/3 cup of polenta (unmade)
* 1 and 1/2 teaspoons of hot english mustard
* 1 and 1/2 tablespoons seeded mustard
YOU WILL NEED TO:
* Preheat oven to 150degrees Celsius
* Place tomatoes on a baking tray and spray lightly with olive oil, top them with the oregano leaves and black pepper. Bake for 35min
* Meanwhile, bring the water and milk to the boil in a saucepan over medium heat. Whisk in the polenta, ensuring it is well combined. Reduce heat and simmer for 35min, stirring occasionally, until smooth and thick
* Halfway through the polenta cooking, cook steaks in a large fry pan over high heat. 6 mins on each side is perfect or as desired. The book says to use olive oil spray in the pan - but seriously one tablespoon of butter will not kill you and will make for a better steak
* Set steaks aside and rest for 5mins in a warm place, loosely covered with foil
* Add the mustards to the polenta and stir in thoroughly
* Spoon the polenta onto plates and place a steak on top, drizzle over any steak juices in the pan and serve with the roasted tomatoes
It is way YUM.
Health Info:
Total kJ: 1158
Total calories: 278
Carbs: 3.9gms
Protein: 39gms
Fat: Total - 11.3gms
Saturated: 5.2gms
Fibre: 0.8gms
ENJOY IT!!
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Comment by katyzzz
Photography Tips
MS Paint Art
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
I just wish I had your consistancy in posting. There is never enough time and you put everyone on Orble to shame - someone posted your stats on posting recently and you are the Orble's number one in pretty much every category.
Massive gratz!!!
The meal is definately YUMMY
Comment by K @ the Lair
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
Comment by Helen Randell
Rough Cooking
Comment by GlenB
Raw Fish
My best effort was a cheesy polenta which I allowed to set in the fridge, then I cut diamond shapes and grilled them.
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
You could make it like cous cous and flavour it up with some sweet things like raisins and herbs.
Best of luck