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Herbed Tomato Polenta with Steak
Serves 4
  • 600g lean beef eye steaks
  • 2 gloves garlic, crushed
  • 1 tablespoon seeded mustard
  • 2 teaspoons olive oil
  • Herbed Tomato Polenta ingredients
  • 2 teaspoons olive oil
  • 1 medium onion, sliced thinly
  • 1.5 litres water
  • 1 tablespoon chicken stock powder
  • 400g can tomatoes
  • 250g Soland Polenta
  • 25g parmesan cheese, grated
  • 2 tablespoons fresh oregano, chopped
  • Method:
  • Trim any fat from steaks. Brush steaks on both side with combined garlic, mustard and oil.
  • Cook steaks until browned on both sides.
  • Serve steaks with tomato and herb polenta.
  • Herbed Tomato Polenta method

  • Heat oil in large pan. Add onion and cook until onion is soft.
  • Add water and stock powder and undrained crushed tomatoes. Bring to the boil.
  • Gradually add polenta and simmer for 10 minutes or until soft and thick.
  • Stir in parmesan cheese and oregano.







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