Hearty Meat Skewers with Creamy Polenta

Name: Hearty Meat Skewers with Creamy Polenta
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 4 Portionen
Ingredients: 400 ml Milk; Salt; Pepper; 1 tsp Vegetable stock; 5 tbsp Butter; 200 g Polenta (cornmeal); 7 tbsp Olive oil; 10 clove Garlic; 800 g Rump steak (piece)

Main course

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Cook Time

2 h

Servings

Difficulty

Medium

Prep Time

60 Min

Description

These hearty meat skewers with creamy polenta are an absolute highlight for every barbecue party! The rump steak is marinated in an aromatic marinade of garlic and bay leaf and then grilled or fried juicy. The polenta, prepared in the Thermomix®, is then fried into golden brown cubes and forms a perfect side dish. I especially like to make this dish in the summer when the herbs come fresh from the garden. A red wine rounds off the taste experience. The polenta can be prepared well in advance and can also be served cold.

Ingredients (9 ingredients)

400 ml Milk
Salt
Pepper
1 tsp Vegetable stock
5 tbsp Butter
200 g Polenta (cornmeal)
7 tbsp Olive oil
10 clove Garlic
800 g Rump steak (piece)

Preparation (9 steps)

Prepare polenta

Thermomix® Setting

8 min/212°F/Speed 1 100

Put 400 ml water, 400 ml milk, 1 tsp salt and 1 tsp vegetable stock into the mixing bowl. Add 5 tbsp butter and bring to the boil for 8 min./100°C/speed 1.

480

Cook polenta

Thermomix® Setting

1 min/212°F/Speed 2 100

Stir 200 g polenta (cornmeal) into the mixing bowl and cook for 1 min./100°C/speed 2. Then transfer to a bowl and let it swell covered for approx. 10 minutes. Stir occasionally.

Let polenta cool

Spread the polenta mixture about 2 cm thick on a greased baking tray and let it cool for about 1 hour.

Prepare bay leaf and garlic

Thermomix® Setting

3 sec/Speed 7

Wash bay branches. Pluck the leaves, except for a few leaves at the end of the stem. Finely chop 6 large bay leaves (use remaining leaves for other purposes). Peel 10 large cloves of garlic and put them in the mixing bowl. Chop for 3 sec./speed 7.

Make bay leaf paste

Thermomix® Setting

10 sec/Speed 5

Put the chopped garlic cloves and the chopped bay leaves into the mixing bowl. Add 2 tbsp olive oil and mix for 10 sec./speed 5. Scrape down from the edge with the spatula and mix again for 5 sec./speed 5.

Prepare meat

Pat 800 g rump steak dry and cut into large cubes (approx. 3 x 3 cm). Put on the branches, possibly pierce with a kebab skewer beforehand (or put directly on skewers).

Fry polenta

Cut polenta into cubes (approx. 4 x 4 cm). Heat 2 tbsp butter and 2 tbsp olive oil in a pan. Fry polenta in 2–3 portions until golden brown, adding 1 tbsp butter and approx. 3 tbsp olive oil little by little.

Fry meat skewers

Heat 3 tbsp olive oil in a large pan and fry the skewers in portions for about 2 minutes on all sides. Season with salt and pepper, brush with bay leaf paste.

Finish cooking meat skewers

Continue frying for 1–2 minutes. Finish cooking finished skewers on a greased baking tray in a preheated oven (electric oven: 200 °C/convection oven: 175 °C/gas: level 3) for approx. 5 minutes.