Steak with Thyme Butter and Fried Polenta

This recipe for Steak with Thyme Butter and Fried Polenta promises an engaging culinary experience. The succulent steak is enhanced by the aromatic thyme butter, while the fried polenta, a traditional Italian dish made from cornmeal, adds a crispy texture and a contrast of flavors

Ingredients:

• 1 Minerva beef steak
• 4 tablespoons unsalted butter
• 2 tablespoons fresh thyme leaves
• 1 teaspoon sea salt
• 1 clove of garlic, finely chopped
• Ground black pepper to taste

Polenta:

• 2 cups fine cornmeal
• 4 tablespoons olive oil or vegetable oil
• 800ml boiling water
• 1/2 tablespoon salt
• 3 cloves of garlic, crushed
• 1 small onion, grated

Instructions:

For the Polenta:

Crush the thyme leaves with sea salt until forming a paste, mix with butter and set aside.

Dissolve cornmeal in 2 cups of cold water, bring a pot to medium heat and add olive oil, onion, garlic, and salt, stirring well until golden brown.

Then, add the cornmeal already diluted in all the water, stirring with a spoon or spatula, for about 20 minutes, until obtaining a firm consistency in the polenta.

Pour into a container and let cool, cut into pieces, coat in cornmeal while the pieces are still warm, and fry in very hot oil.

For the Steak:

Season the steak with salt and pepper and sear for 2 minutes on each side.

Add the butter, drizzling over the entire meat as it melts, and fry for an additional 1 minute on each side.

Serve the steak with the fried polenta.