You Might Get Funny Looks When You Ask for Polenta

Grilled Polenta and Flank Steak A Surprisingly Fine Mix of Spice and Texture



Ingredients
4 tsp. olive oil, divided
3/4 tsp. kosher or sea salt, divided
1/2 tsp. ground cumin
1/2 tsp. chipotle chile powder
1/4 tsp. ground black pepper
1 (1 pound) flank steak, trimmed
1 (18 ounce) tube polenta, cut into 8 slices
1 ripe peeled avocado, sliced
1/2 cup (2 ounces) crumbled queso fresco or feta cheese
1/2 cup refrigerated fresh salsa
2 lime wedges (optional)



Directions:
Heat grill to medium high heat. Combine 1 tsp. oil, 1/2 tsp. salt, cumin, chile powder and pepper; rub evenly over steak. Add steak to grill; cook 6 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.


While steak cooks, or before, brush remaining 1 tbsp. oil over both sides of polenta slices; sprinkle evenly with remaining 1/4 tsp. salt. Add polenta to grill, being mindful they can fall through the cracks. Cook 3 minutes on each side or until slightly charred. Arrange 2 polenta slices on each of 4 plates; divide avocado evenly. Top each serving with 3 ounces steak, 2 tbsp. cheese and 2 tbsp. salsa. Yields 4 servings.



Nutrition info: Approximately 400 calories per serving

Cheers! A good wine pairing is a red zinfandel. If it's summertime, try a Berlinger White Merlot. (Warning: Sweets for the sweet!)

Origin Courtesy of Cooking Light. A highly recommended resource! Enjoy! This is a good summer meal, but you can always broil it during the long winter months.