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FULL RECIPE BELOW We learn to cook a corn-based Italian grilled polenta complete with loads of rich butter and creamy Parmesan. Serve polenta wedges with asparagus and creamy mushrooms. To create neat wedges, loosen and invert the polenta from the baking dish, then cut.
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Composition Open steak polenta sandwich with asparagus and horseradish:
- Provide 10 oz of ribeye steak
- Get 500 g - cooked polenta sliced into 4 thin sheet
- Make ready 130 g asparagus
- Need 40 g parmesan
- Require 2 tbsp of capers
- Get Salt
- Provide Black pepper
- You need - Horseradish sauce
- Prepare for Side salad
- Make ready for Olive oil
Horseradish, a traditional complement to beef, adds heat to the fat-free sour cream dressing that tops this robust sandwich. Just before serving, on cutting board with very sharp knife, thinly slice steak. A really quick and easy lunch idea, this open steak sandwich is dressed with peppery rocket and sweet caramelised shallots. Griddle the bread for a minute or two on each side until lightly toasted.
Open steak polenta sandwich with asparagus and horseradish process:
- Trimm the ends of asparagus and brush it with olive oil. Cut polenta into thin sheets or just cook it from scratch making thin layer. Brush polenta with olive oil
- Heat up bbq. I like it hot for steak, medium for asoaragus and polenta reguires hot grill as well and oil to not let it stick to it. It took more less the same time to cook it these 3 things I cooked steak to medium and let it to rest. I turned polenta after 3 min, the same as steak. Season the steak
- Brush polenta with horseradish sauce. Slice up steak after few min. of resting. Cut asparagus in 2. Put it on polenta together with capers and sprinkle with parmesan. Close the lid in bbq and cook it few min further to melt parmesan
- Serve it with side salad. I had mine with 'beetroot' salad
Spread a little horseradish cream over each piece of toast, then spoon over the shallot mixture. Make good use of spring asparagus with this meat-and-veggie foil packet. Grilled Steak Flatbreads with Horseradish Dressing. Roasted lamb rump with potatoes, asparagus and mint dressing. Drizzle the asparagus with the remaining tablespoon of olive oil, and sprinkle with another pinch of truffle or sea salt.
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