Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Cook polenta
Preheat the oven to 220°C/200°C fan. Grate the Parmesan. Boil the measuredwater then add it to a pot. Add the garlicpowder and vegetable stock cube. Gradually add the polenta while whisking. Reduce the heat to medium and continue cooking for 2-4 min stirring or until thick. Add the Parmesan and mix. Transfer the polenta to a lined baking tray. Spread out evenly with a spatula until approximately 1 cm thick. Chill for at least 15 min.
2 Make garlic mayo
Meanwhile, Peel and mince the garlic. In a bowl mix the mayonnaise and minced garlic with a squeeze of lemon.
3 Polenta fries
Slice the cooled and set polenta, while in the same tray into thick fries. Brush the polenta fries with oil and place them on a baking tray (space them out). Bake for 30 min or until golden and crispy.
4 Fry steak
Meanwhile, pat the steaks dry with kitchen paper, rub them with oil and season with salt. Heat a large pan over a high heat. Once very hot, add the steaks and fry for 3-5 min on each side or until cooked to your liking. Rest steak for 5 min.
5 Green beans
Meanwhile, wash and trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.
Transfer the steaks to a plate and leave them to rest. Serve the crispy polenta fries, greenbeans and steak with the garlicmayo on the side.
Tips for fussy eaters
Sensitive to raw garlic? Go easy!
Make the polenta up to 24 hours in advance.
May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.