I’m very excited to share this wonderful recipe with you today. I’ve been making polenta for as long as I can remember. Polenta is very common in a lot of cuisines, but probably nowhere as common as it is in Romania. I could probably safely say that polenta knows as mamaliga in Romanian is probably consumed more than bread. Polenta is a peasant food, usually a substitute for bread. While in Romania, polenta is usually much thicker so that you can slice it like bread, this polenta in this recipe is a creamier polenta. Traditional Romanian mamaliga is usually made with cornmeal, boiling water and salt. However this polenta has a couple more ingredients to give it more taste. In this polenta, butter, heavy cream and some freshly grated Parmesan cheese was added which gave the Polenta a wonderful creamy taste. The steak is simply seasoned with salt and pepper and rubbed with some minced garlic, olive oil and oregano. Simple ingredients for a simple marinade, but very bold and delicious flavors. You can use any type of steak here, flank steak would work as well. The tomatoes are simply roasted with a little bit of olive oil and balsamic vinegar and generously seasoned with salt and pepper. As the tomatoes bake they release this wonderful juice, but don’t throw this away. You must drizzle this juice over the steak and the polenta. The aroma in the house as you make this meal is wonderful, so if you ever want to make a meal for a dinner party, I strongly recommend this. It’s delicious, it’s hearty, polenta is full of flavor, the tomatoes burst with flavor as you bite into them and steak melts in your mouth. It’s perfection!
