for 4 person

Polenta

1 ½ litre	water
2 tsp	salt
250 g	coarsely ground polenta (Bramata)
80 g	Parmesan
2 tin	corn kernels (approx. 300 g), rinsed, drained
90 g	crème fraîche

Beef strips

	oil, for frying
500 g	beef strips
¼ tsp	salt
a little	pepper
1	red onion, finely chopped
2	garlic cloves, squeezed
2 tbsp	tomato puree
2 dl	red wine
2 ½ dl	beef bouillon
90 g	crème fraîche

How it's done

Polenta

Bring the water to the boil, season with salt. Stir in the sweetcorn, reduce the heat, cook for approx. 40 mins. over a very low heat, stirring occasionally to form a thick paste. Fold in the parmesan, corn kernels and crème fraîche.

Beef strips

Heat a dash of oil in a non-stick frying pan. Season the meat, brown for approx. 1 min. per batch, remove. Reduce the heat, sauté the onions, garlic and tomato puree in the same pan. Pour in the wine, briefly bring to the boil. Pour in the stock. Reduce the heat, simmer for approx. 5 mins., return the meat to the pan, keep warm. Plate up the polenta, top with the strips of beef and the sauce, add a dollop of crème fraîche.

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