Categories: Meals

Ingredients

• 2 sirloin steaks, trimmed
• 1/2 cup sage leaves
• 2 cloves garlic
• 2 tablespoons lemon zest
• 4 tablespoons butter
• 3 1/2 cups chicken broth
• 1 cup DeLallo Instant Polenta
• 1 cup grated Parmigiano-Reggiano

Directions

1. In a large saucepan, melt 1 tablespoon of butter over high heat. Add steaks, sage and garlic. Cook to your preference. Set aside for 2 minutes and allow the juices to set.

2. Meanwhile in a medium-sized pot, bring 3 tablespoons of butter and chicken broth to a boil. Whisk in polenta and Parmigiano-Reggiano. Stir until thickened, about 1 minute.

3. Serve steaks on top of polenta. Be sure to spoon the pan juices over the polenta.

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