
Polenta Steaks with Asparagus Pesto, Cherry Tomatoes, and Burrata Recipe | Cook the Book
Ingredients (23)
- For the polenta:
- 2 tablespoons unsalted butter, plus extra for the baking dish
- 2 cups polenta or coarsely ground yellow cornmeal
- 1 quart water or chicken stock
- 1 quart milk
- 1 tablespoon salt
- Olive oil
- For the pesto:
- 1 1/2 pounds fresh asparagus, trimmed
- 1 cup fresh mint leaves
- 2 cloves garlic
- Juice of 1 lemon
- 1/3 cup pine nuts, toasted
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/2 cup grated Parmesan cheese
- For the topping:
- 1 pint cherry or grape tomatoes, halved
- 1/2 pound burrata or mozzarella cheese, coarsely torn
- 1 tablespoon olive oil
- 1 teaspoon salt
Directions
Learn how to make this recipe at Serious Eats