Steaks on Red Pepper Pesto Polenta
with Goat Cheese and Toasted Pine Nuts
Spring is in full swing! Packed with seasonal ingredients this dinner features, a savoury, bold polenta topped with tender steak, blistered tomatoes, kale and earthy mushrooms.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Top Sirloin Steak
½ cup
Cornmeal
(May contain Sulphites, Fish, Soy, Egg, Tree nuts, Milk, Mustard, Wheat, Peanuts, Sesame, Crustaceans)
113 g
Baby Tomatoes
113 g
Mushrooms
56 g
Kale, chopped
1 unit(s)
Garlic, cloves
28 g
Pine Nuts
(Contains Pine nuts May contain Tree nuts)
¼ cup
Goat Cheese
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
56 mL
Cream
(Contains Milk)
¼ cup
Roasted Pepper Pesto
(Contains Milk May contain Soy, Sulphites)
4 g
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
