Creamy Polenta with Grilled Steak and Roasted Tomatoes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy, buttery polenta serves as the base for grilled steak and burst roasted tomatoes with balsamic glaze. An elegant, restaurant-quality dinner that's surprisingly approachable.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon garlic (minced)
- 1 cup cornmeal
- ½ cup heavy cream
- 2 cups water
- ½ teaspoon salt
- ½ cup Parmesan cheese (freshly grated )
- 2 cups cherry tomatoes
- 3 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- salt and pepper (to taste)
- 2 medium steaks (any would work, even flank steak)
- 2 teaspoon garlic (minced)
- 1 teaspoon dried oregano
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1802mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 366mg
- Calcium
- 426mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1802MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.