PAN-FRIED STEAK WITH CREAMY HERBED POLENTA

Swirl your favourite pesto through the polenta or, for a spicy kick, use a spoonful of harissa. 2 x 150-200 gram steaks of your choice (I used rib eye steak from Greenlea Butcher Shop)

2 teaspoons olive oil sea salt and ground pepper 2¾ cups milk

1 clove garlic, crushed 1 teaspoon sea salt

1 teaspoon very finely chopped rosemary

⅓ cup instant polenta

1 tablespoon purchased basil pesto

STEAK: Heat a sauté pan until hot. Rub the steaks with oil then season generously on both sides. Cook for about 2-3 minutes each side, or until done to your liking. Transfer to a plate, cover loosely and rest for 2-3 minutes.

POLENTA: Put the milk, garlic, salt and rosemary in a medium saucepan and bring to just below the boil. Rain in the polenta, whisking constantly, until thick and smooth, about 3 minutes.

TO SERVE: Divide the hot polenta among shallow plates and swirl through the pesto. Slice the steaks and place on top along with the meat resting juices. SERVES 2