On Thursday night, when Grandma and WG joined us for dinner, I combined grilled steak with fresh, home made pesto. I’d never done that before. Why?! It was delicious. Forget sweet barbeque and steak sauces, which I rarely use. This is a combination that I will definitely make again. S also put some hickory wood chips on the fire and that also enhanced the flavor without making it smokey tasting. Mmmm.
And, what goes with steak and a mediterranean sauce? Polenta.
I made way too much – the reference recipe from Marcella Hazan’s “Essentials of Classic Italian Cooking” said that it would make 4 cups. I actually used slightly less polenta and came out with much more. Definitely enough to serve 8, which meant that Grandma and WG got to take home some leftovers to eat grilled or fried on another day.
We all liked the addition of corn to the polenta. It added a texture and burst of flavor that were delicious and unexpected. I made the polenta a little creamier by combining milk and water for the cooking liquid, plus some parmesan and a little butter at the end. Another keeper. The girls are not big soft polenta eaters, but they do like it grilled. I will make this for them when they get home!!