Thursday, March 15, 2007

Easy night for Picky

Tonight will be an easy night for Picky. We are having steak. I was never a big red meat fan or steak fan, but I have learned to make it and even enjoy it occasionally. Picky would talk so fondly of his family splitting a T-bone as a child, it tugged at my comfort-food heart strings.

I don't get T-bones, usually. I am making top sirloin tonight, which is my favorite cut. Cook's Illustrated (I luff that magazine) recommended top sirloin as the best inexpensive cut of steak, and I must say I agree.

I usually throw a marinade on the steak of balsamic and olive oil and salt and pepper. We almost always have cheesy polenta on the side, and I think that will be the case tonight. S is the one who is too picky for the chessy polenta (of all things not to like!) so we usually save that for nights he is not eating dinner with us, and he will be with his grandma tonight.

Here is my recipe, and it is an original:

Cheesy Polenta

• 2 cups whole milk or buttermilk
• 2 cups chicken broth
• 1 cup polenta or yellow cornmeal
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons unsalted butter
• 4 ounces sharp Cheddar cheese, shredded

In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese.

I prefer it with Gorgonzola, but I am the only one who does. Please note: Gorgonzola is not a picky friendly cheese. I have been able to sneak it in my quest veggie muffins, which I will post soon. They are dang good. I will post pics later, if all goes according to plan.


Bradley said...

Ohhh, sorry... the correct answer we were looking for is "London Broil." "London Broil." Well, we have a lovely parting gift for you --- the home version of our game!

Hilary said...

Well, thanks to this little challenge, I found a cool website called Ask the Meatman.

I just went to find out what cut is used to make London Broil, and he has this cool link called "What the Meatcutter Cuts for Himself". He agrees with me and Cook's sirloin. If you are a cheapskate, anyway.

hsjenck said...

Yum - the polenta looks great. Gotta try that!