Cheesy Polenta with Grilled Steak and Garlicky Greens | Sip + Spice

Cheesy Polenta with Grilled Steak and Garlicky Greens

Servings 2 people



  • 4 cups chicken or veggie stock
  • 1 cup polenta
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon black pepper
  • 1/4 cup parmesan cheese shredded
  • 1/4 cup cheddar cheese shredded
  • a dash of cayenne


  • 2 tablespoons olive oil
  • 2 garlic cloves crushed
  • 1/2 teaspoon red pepper flakes
  • 1 small onion sliced
  • 1 bunch curly kale torn and stems removed
  • 1 small head of broccoli diced
  • 1 lb skirt steak
  • salt + pepper


  1. Heat the grill over medium-high heat.

  2. In a large saute pan, heat the olive oil over medium heat. Add the crushed garlic and red pepper flakes and let cook 1 minute. Add the onion and broccoli and cook for 3 minutes. Toss in torn kale and stir. Let cook for 10 minutes until fully softened.

  3. In a medium saucepan, bring the chicken stock, polenta and 1 teaspoon salt to a boil. Lower to a simmer and whisk often until fully thickened.

  4. Meanwhile, season the steak with a sprinkle of salt and pepper on both sides, then grill for 3-5 minutes on each side until cooked to medium. Remove from the grill, cover with foil and let rest for 5-10 minutes.

  5. Once the polenta is thickened, add the black pepper, shredded cheeses and cayenne and stir until cheese is melted.

  6. Slice the steak against the grain. In shallow bowls, serve up a big ladle-full of cheesy polenta, then top with a big helping of greens and a few slices of steak.