Parmesan Polenta Topped with Lemon & Sage Steaks

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With the complementary flavors of lemon and the aromatic herb, sage, these steaks shine atop a creamy, savory spoonful of polenta with Parmigiano. If you were ever wondering how to incorporate your craving for the Northern Italian classic into a hearty side, we show you the way.

Ingredients:

• 1/2 cup butter
• 3 1/2 cups chicken broth
• 1 cup DeLallo Instant Polenta
• 1 cup grated Parmigiano-Reggiano
• 2 sirloin steaks, trimmed
• 1/2 cup sage leaves
• 2 cloves garlic
• 2 tablespoons lemon zest

Directions:

In a medium-sized pot, bring 1/4 cup of butter and chicken broth to a boil.

Meanwhile, in a large saucepan, melt the remaining butter over high heat. Add steaks, sage and garlic. Cook to your preference. Set aside for 2 minutes and allow the juices to set.

Whisk polenta and Parmigiano-Reggiano in with butter and broth. Stir until thickened.

Serve steaks atop polenta, being sure to spoon the pan juices over the polenta, as well.

Serves 2 Printer-friendly version