Beef strips on polenta cheese with yoghurt and garlic dip

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Bring milk, 250 ml water, 1 teaspoon salt and 50 g fat to the boil. Stir in polenta and let it swell for 10 minutes. While still hot, spread on 1/3 of a baking tray (32 x 39 cm) lined with baking paper and let it cool down. Wash the meat, dab dry and season with salt and pepper. Heat oil in a pan and fry meat for about 5 minutes.

2. 2

   Wash thyme, dab dry and pluck coarsely. Turn the meat, add 1 teaspoon of thyme and fry for another 5 minutes. Remove the meat, wrap in aluminium foil and let it rest. In the meantime, peel garlic, cut 1 clove into thin slices, chop the rest very finely. Add chopped garlic to the yoghurt, mix and season with salt and pepper. Wash cherry tomatoes, except 1-2 for garnishing, cut into 6 slices each. Cut out 20 circles (approx. 5 cm Ø) from the polenta. Cut the meat into thin slices and arrange on the polenta. Place 1/2 teaspoon of garlic dip on each of the meat slices, garnish with tomato wedges and thyme tips. Cut the remaining cherry tomatoes crosswise and press them together slightly at the bottom end.

3. 3

   Wash cherry tomatoes, except 1-2 for garnishing, cut into 6 slices each. Cut out 20 circles (approx. 5 cm Ø) from the polenta. Cut the meat into thin slices and arrange on the polenta. Place 1/2 teaspoon of garlic dip on each of the meat slices, garnish with tomato wedges and thyme tips. Cut the remaining cherry tomatoes crosswise and press them together slightly at the bottom end. Arrange the polenta valley and cherry tomatoes on a plate. Garnish yoghurt dip with garlic slices, cherry tomato wedges and thyme

4. 4

   10 minutes waiting time

Nutrition Facts

KCAL
80 kcal

CARBS
6 g

FATS
4 g

PROTEINS
5 g