Coconut polenta with entrecôte

Coconut polenta with entrecôte

Total: 1 hr | Active: 40 min.
Nutritional value / person: 542 kcal
, Fat: 32 g
, Carbohydrate: 25 g
, Protein: 34 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To soak the mushrooms

30 g dried porcini mushrooms
2 dl water, warm

Mushroom topping

olive oil for frying
200 g white mushrooms, quartered
2 onions, thinly sliced
1 dl water
½ dl soy sauce
a little pepper


olive oil for frying
2 beef entrecôtes (each approx. 230 g)
¼ tsp salt
a little pepper

Coconut polenta

1 tbsp olive oil
1 garlic clove, squeezed
2 dl water
2 ½ dl low-fat coconut milk
180 g Maggi Polenta Ticinese (2 mins. cooking time)
40 g coconut chipsko (e.g. Coop Naturaplan)
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How it's done

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To soak the mushrooms

Soak the porcini mushrooms in water for approx. 20 mins. Remove the mushrooms, set aside. Pour the mushroom water through coffee filter paper, retain, set aside.

Mushroom topping

Heat the oil in a non-stick frying pan. Add the mushrooms, stir fry for approx. 4 mins. Add the onions with the reserved porcini mushrooms, fry for approx. 4 mins. Pour in the water and soy sauce, simmer for approx. 8 mins.


Heat the oil in a frying pan. Season the meat, add to the pan, fry for approx. 2 mins. on each side. Remove the pan from the heat, cover and leave to rest for approx. 5 mins.

Coconut polenta

Heat the oil in a pan. Add the garlic, sauté for approx. 3 mins. Pour in the water, coconut milk and reserved mushroom water, bring to the boil. Reduce the heat, stir in the polenta, simmer for approx. 2 mins. over a very low heat, stirring constantly to form a thick paste. Plate up the coconut polenta with the mushroom topping and coconut flakes. Carve the meat, place on top.

Good to know
Tip: Garnish the polenta with a handful of coriander leaves.
Tip: Use red onions instead of white onions.

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