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- Coconut polenta with entrecôte
Coconut polenta with entrecôte
Nutrition facts per serving:
- Energy in kcal about 542
- Fat about 32g
- Carbohydrates about 25g
- Protein about 34g
This is needed
This is needed
for 4 people
To soak the mushrooms
- 2 dl water, warm
- 30 g dried porcini mushrooms
Mushroom topping
- olive oil for frying
- 200 g white mushrooms, quartered
- 2 onions, thinly sliced
- 1 dl water
- 0.5 dl soy sauce
- a little pepper
Meat
- 2 beef entrecôtes (each approx. 230 g)
- 0.25 tsp salt
- olive oil for frying
- a little pepper
Coconut polenta
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- 1 tbsp olive oil
- 1 garlic clove, squeezed
- 2 dl water
- 2.5 dl low-fat coconut milk
- 40 g coconut chipsko (e.g. Coop Naturaplan)
- 180 g Maggi Polenta Ticinese (2 mins. cooking time)
And that's how it's done
And that's how it's done
To soak the mushrooms
Soak the porcini mushrooms in water for approx. 20 mins. Remove the mushrooms, set aside. Pour the mushroom water through coffee filter paper, retain, set aside.
Mushroom topping
Heat the oil in a non-stick frying pan. Add the mushrooms, stir fry for approx. 4 mins. Add the onions with the reserved porcini mushrooms, fry for approx. 4 mins. Pour in the water and soy sauce, simmer for approx. 8 mins.
Meat
Heat the oil in a frying pan. Season the meat, add to the pan, fry for approx. 2 mins. on each side. Remove the pan from the heat, cover and leave to rest for approx. 5 mins.
Coconut polenta
Heat the oil in a pan. Add the garlic, sauté for approx. 3 mins. Pour in the water, coconut milk and reserved mushroom water, bring to the boil. Reduce the heat, stir in the polenta, simmer for approx. 2 mins. over a very low heat, stirring constantly to form a thick paste. Plate up the coconut polenta with the mushroom topping and coconut flakes. Carve the meat, place on top.
