15
Cooking Time
10
Prep Time
4
Serves
- Cook the polenta using four parts water to one part polenta. Whisk the polenta into salted boiling water, then reduce the heat and whisk or stir for around 10 minutes.
- Transfer the cooked polenta to a cling-filmed tray to set (for best results the polenta should be about an inch deep in the tray).
- After about 1.5 hours, start roasting the cherry tomatoes in an oven at around 200°C / 180°C fan / Gas 6.
- When the polenta is finally set (after about 2 hours), cut into thick chips approximately 3” x 1”. Toss the polenta chips gently in flour and gently tap off the excess.
- Heat a splash of olive oil in a frying pan or griddle then add the unseasoned steaks. Cook for around 10 minutes, depending on how well done you like your steaks, adding a bit of seasoning towards the end rather than the start to avoid the pepper burning.
- Remove the steaks from the pan and rest in a warm place, topping with a few knobs of butter.
- While the steaks are resting, deep fry the polenta chips at 200°C / 180°C fan / Gas 6 until slightly golden and crisp. Season well with crushed Welsh sea salt and serve with the juicy sirloin steaks, roast tomatoes and rocket salad.
