Balsamic Steak Tips and Mushrooms with Cheesy Polenta

---

Even though it’s summertime, I’m always in the mood for warm comfort food. It’s great to just sit in front of the TV with a hearty meal and relax. But, as you all know, I like to switch up my ingredients and techniques. The typical mashed potatoes and gravy just weren't going to cut it this time. These Balsamic Steak Tips and Mushrooms over Creamy Polenta did the trick. The richness of the sauce combined with the cheesy polenta sent my taste-buds rolling. I had to fight falling asleep after eating it all.

Now for me personally, I learned about polenta during my first semester of culinary school. I was so confused when my chef started talking about it. It wasn’t until he physically showed the class that I realized what it was. By definition, polenta is a dish of boiled white or yellow cornmeal. It can be eaten hot, or chilled and cut into shapes. Polenta originated in Northern Italy. It was originally made from other grains such as chickpeas, farro, etc. 

As soon as I saw the cornmeal, I immediately thought of frying catfish. Seeing another way of using cornmeal opened my mind to other recipe ideas. For those like eating grits, you’ll like polenta as well. Both are made from cornmeal and use the same cooking technique. 

The polenta alone might fill you up, but don’t add too much to your bowl. You have to save some room for the steak tips and mushrooms. The balsamic vinegar added a nice acidic component to the dish. It also helped to cut some creaminess of the polenta. 

The key to making the sauce as rich as possible is to allow the balsamic vinegar and wine to reduce. This will allow for a hint of sweetness to show through at the end. Also, remember to reduce on low to medium-low. For those who would like this to be a vegan or vegetarian meal, I’ve left some suggestions at the bottom of the recipe card below. Happy Eating!

Print

With ImageWithout Image

Balsamic Steak Tips and Mushrooms with Cheesy Polenta

Yield: 4 - 5 Servings

Author: Aaron Dodson

Prep time: 25 MCook time: 40 MTotal time: 65 M

Ingredients:

Steak Tips and Mushrooms

• 1 ½ - Sirloin steak tips, flap meat, or flank steak, cut into 1-2 inch pieces
• 8 oz - baby bella mushrooms, sliced
• ½ - yellow onion, medium dice
• 2 - garlic gloves, minced
• 1 ¼ cup - Marsala wine
• 1 cup and ½ tsp - beef stock
• 2 ½ oz - balsamic vinegar
• 2 tbsp, for marinade - salt
• To Taste - salt
• 2 tsp - pepper
• 1 tbsp - garlic powder
• 1 tbsp - onion powder
• 1 tbsp - parsley, chopped
• 2 tbsp - vegetable oil
• 2 tbsp - EVOO
• 2 tsp - cornstarch

Cheesy Polenta

• 2 ½ cups - Milk
• 2 ¼ cups - Water
• 2 cups - Yellow Cornmeal
• 7 oz - Smoked Gouda, shredded
• 3 oz - Parmesan, grated
• 2 tsp - Chicken Bouillon (if you have it)
• To Taste - Salt
• To Taste - Pepper

Instructions:

Cheesy Polenta

1. Add milk, water, chicken bouillon, and seasonings to a pot and turn the heat to medium-high.
2. Stir the mixture occasionally so it doesn't scorch at the bottom.
3. When the mixture begins to boil; and, when your steak and mushrooms are about 3/4 of the way finished, gradually whisk in the cornmeal.
4. Continuously mix so that you don't create lumps.
5. When the mixture is smooth and creamy, add in your cheeses.
6. Season to taste and hold hot.

Steak Tips and Mushrooms

1. The day before: Marinate steak tips in extra virgin olive oil, salt, pepper, garlic powder, and onion powder.
2. The day of: Drain off the excess marinade from the meat.
3. Add vegetable oil to your skillet and turn the heat up to medium high.
4. When the oil is hot begin searing the beef on both sides until browned.
5. Cook the beef until it reaches around 125 degrees.
6. Remove beef from the skillet and let rest.
7. Drain off half of the oil.
8. Add your onions and garlic. Cook until slightly caramelized.
9. Add your mushrooms and cook until tender, about 4 - 5 minutes.
10. Add your balsamic vinegar, wine, and beef stock.
11. Let the mixture reduce by ¼.
12. Mix together the cornstarch and ½ tsp of cornstarch
13. Add your beef back into the pan, and let simmer on low until it reduces another ¼.
14. When the beef is tender turn up the heat to medium, and add in cornstarch slurry.
15. Once the sauce has thickened, turn off the heat.
16. Add polenta to a bowl and top with beef, mushrooms, and sauce.
17. Garnish with parsley and enjoy!

Notes:

The polenta will get thick fast so be ready to serve immediately. This recipe can be made vegetarian or vegan: -Remove the steak tips and double the amount of mushrooms. -Use vegetable broth for the mushrooms and polenta. -Use vegan Parmesan as a substitute for the smoked Gouda and Parmesan. -Cut out the chicken bouillon and use additional salt, garlic powder, and onion powder. Storage: -Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Marinade: -The marinade can be made and stored in an airtight container in the refrigerator for up to 2 days. Re-whisk before using. -Marinating the meat is also optional. Season with the seasoning listed in the marinade right before your sear the meat.

Did you make this recipe?

Tag @begreedyeats on instagram and hashtag it #begreedyeats

Created using The Recipes Generator