Polenta with rump steak skewers

Name: Polenta with rump steak skewers
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 800 g Rump steak; 3 pistons Chicory; 1/2 Garlic clove; 200 ml Milk; 1 Bay leaf; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 g Polenta (corn semolina); 2 TABLESPOONS Sunflower oil; 2 Onions; 1 TEASPOON Sugar; 35 g Parmesan cheese; 50 g Hazelnut kernels; 7-10 Tbsp Parsley; 7-10 Tbsp Metal skewers

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

800 g Rump steak
3 pistons Chicory
1/2 Garlic clove
200 ml Milk
1 Bay leaf
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 g Polenta (corn semolina)
2 TABLESPOONS Sunflower oil
2 Onions
1 TEASPOON Sugar
35 g Parmesan cheese
50 g Hazelnut kernels
7-10 Tbsp Parsley
7-10 Tbsp Metal skewers

Directions

1
Dab meat dry and cut into 12 small steaks. Clean and wash the chicory and cut in half horizontally. Put meat and chicory alternately on 4 skewers.
2
Peel the garlic. Bring 300 ml water, milk, bay leaf and garlic to the boil, season with salt and pepper. Stir in the polenta and let it swell for 5-10 minutes at low heat. Spread 1 tablespoon of oil on a grill pan and heat it up, fry the skewers in portions on both sides for 5-6 minutes, season with salt and pepper.
3
Peel onions and cut them into fine rings. Heat 1 tablespoon of oil in a frying pan, sauté the onions, dust with sugar and allow to caramelize. Remove the garlic and laurel from the polenta. Grate cheese and stir into the polenta. Coarsely chop the nuts
4
Arrange polenta, skewers and onions, sprinkle with nuts and parsley