Rosemary Beef with Polenta
Creamy polenta is topped with rosemary beef and melted mozzarella and paired with a garlicky trio of vegetables, including cremini mushrooms, spinach, and cherry tomatoes.
Servings
Produce
Garlic (Organic)
2 1 Clove
Cremini mushrooms
8 4 oz
Spinach (Organic)
5 2.5 oz
Cherry Tomato
5 2.5 oz
Red Onion (Organic)
1/2 0.25 Whole
Protein & more
Polenta
1 0.5 cup
Mozzarella
1 0.5 cup
Top Sirloin
1 0.5 lb
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Black pepper
1/4 0.125 teaspoon
Spice mix
Granulated Garlic
1/2 0.25 teaspoon
Rosemary, ground
1 0.5 teaspoon
Sea salt
1/2 0.25 teaspoon
Black pepper
1/4 0.125 teaspoon
Prep ahead (optional)
a. Chop spinach leaves bite-sized. b. Compost tough mushroom stems; ¼” slice caps. c. Thinly slice red onion. d. Mince or thinly slice garlic.
Instructions
1
Cook top sirloin:
a. Preheat oven to 400º. Prep large baking pan with olive oil.
b. Divide top sirloin into 4 portions. Season with rosemary fields herb mix.
c. In large sauté pan over medium-high heat, add 1 tbsp olive oil. Add top sirloin. Cook for about 2 minutes.
d. Flip and add to baking pan. Bake until desired doneness, about 8-10 minutes.
e. Remove pan from oven and turn oven to broil. Top top sirloin portions with shredded mozzarella cheese and set aside for now.
2
Cook polenta:
a. In medium saucepan over medium-high heat, add 2 cups water (1 cup for 2-person portion). Stir, cover, and bring to a boil.
b. Remove lid and slowly drizzle polenta in while stirring. Reduce heat to simmer, cover, and cook until tender, about 30 minutes, stirring every 5-7 minutes to avoid lumps.
c. Remove from heat; stir in 1 tbsp butter (optional but recommended). Salt to taste.
3
Saute vegetables:
a. In same sauté pan over medium-high heat, add 2 tsp olive oil or butter. Add red onion (thinly slice), cremini mushrooms (compost tough stems, ¼” slice caps), and garlic (mince or thinly slice). Cook until mushrooms begin to caramelize, about 3 minutes.
b. Add cherry tomatoes (leave whole). Sauté until they begin to blister and soften, about 3-4 minutes.
c. Add spinach (chop leaves bite-sized). Wilt slightly, about 1-2 minutes.
4
Serve:
a. Add top sirloin with mozzarella to oven; broil until bubbly, about 1 minute. Watch carefully!
b. Divide polenta among bowls or plates. Top with sautéed vegetables and cheesy rosemary beef. Pour the wine and dig in!
Chef's notes
If red meat is not a choice, this recipe goes well with chicken thighs too.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX