Tuesday, September 6, 2011

Seared Steak & Goat Cheese Polenta with Balsamic-Sun Dried Tomato Jam

Sorry for the lack of recipes the last couple days, I have been sick & not feeling so well :( But hopefully, I will start feeling better in the next few days. I have a lot of recipes that I need to share with you from this last weekend (lots of yummy tailgate food)! But before I get to those, I had to post a dinner that I made for us last week. This has been one of Mountain Man's favorite meals that I have made in a while. And I felt so fancy shmancy makin' it! Sometimes you gotta break out of your regular ole routine and make something special for your man. Well, this definitely delivered. I made some creamy goat cheese polenta, and then topped it with a sweet balsamic-sun dried tomato jam, caramelized onions, seared steak, and arugula pesto. I know this sounds like a crazy concoction, but it somehow all worked! I especially loved the Balsamic-Sun Dried Tomato Jam. It was like a sweeter, more complex ketchup. I think that the jam could really work with a bunch of different things. I'm thinking maybe some Italian mozzarella & ricotta cheese fritters would be amazing. So I'll definitely be saving this jam recipe for a rainy day :) We really loved this meal, and I know that we will be making it again! Enjoy :)

Seared Steak & Goat Cheese Polenta with Balsamic-Sun Dried Tomato Jam, Caramelized Onions, & Arugula Pesto
For the Balsamic-Sun Dried Tomato Jam:
1T Olive Oil
1 Large Shallot, Minced
1 Clove of Garlic, Minced
4oz Sun Dried Tomato Spread
3T Honey
¼C Balsamic Vinegar
¼C Water
½C Chicken Stock
1t Fresh Basil, Chopped
Salt & Pepper, To Taste  

For the Goat Cheese Polenta:
3C Chicken Stock
1 ½C Heavy Cream
1C Polenta
2T Butter
6oz Herbed Goat Cheese
Salt & Pepper, To Taste

For the Steak & Grits:
New York Strip Steak, Seared & Cut into Slices
Prepared Balsamic-Sun Dried Tomato Jam
Warm Goat Cheese Polenta
Caramelized Onions
Homemade Arugula Pesto

1. To Make the Balsamic-Sun Dried Tomato Jam: Place a medium saucepan over medium heat. Heat the oil and add in the shallot and garlic, cook until soft, about 2 minutes. Add in the sundried tomatoes. Cook for 5-7 minutes. Add the sugar, vinegar, water, chicken stock, basil, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes. Remove the cover and continue simmering until most of the liquid has reduced and it is the consistency of jam, about 5-10 more minutes. Remove from heat and set aside.    
2. To Make the Goat Cheese Polenta: Bring the chicken stock and heavy cream to a boil. Add in the polenta in a thin stream, whisking constantly to avoid lumps. Reduce heat to a simmer and cook for 15 minutes (adding salt & extra liquid if needed). When the polenta is done, whisk in the butter and goat cheese. Season with salt and pepper, and serve with the steak .
3. To Serve the Steak & Grits: Spoon the goat cheese polenta grits onto a plate, and then layer the sundried tomato jam on top. Lay the slices of steak over the jam and top with some caramelized onions. Drizzle the arugula pesto around the plate. Serve warm and enjoy!

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