Ingredients:
3 1/2 cups water
1/2 cup cornmeal
2 cups Parmesan cheese, grated
1 1/4 pounds flank steak
1 tablespoon olive oil
1/4 cup carrot, diced
1/2 yellow onion, diced
1/4 cup celery, diced
1/2 pound shiitake mushrooms,
1/2 teaspoon garlic
1 teaspoon tomato paste
1/2 cup dry red wine
2 cups chicken broth
1 tablespoon sage, chopped
1 tablespoon rosemary, chopped

Serves: 4

Preparation Instructions:
Bring water to a boil in a heavy saucepan. Add cornmeal in a thin stream, whisking constantly. Reduce heat to low. Stir frequently until mixture is consistency of thick porridge, about 25 minutes. Stir in cheese. Adjust seasoning.

While the polenta is cooking, trim any visible fat from beef. Holding a sharp knife at a 45 degree angle to a cutting board, slice the beef diagonally into 1/8-inch thick pieces.

Heat 2/3 of the oil in a wide saucepan over high heat until smoke rises from the pan. Add beef and sear on all sides. Cook until juices released from beef evaporate completely.

Remove beef and immediately add remaining oil. Add carrot, onion, and celery; cook until tender, about 5 minutes.

Stir in mushrooms and garlic, and cook until mushrooms soften and begin to brown, about 2 minutes. Stir in tomato paste and cook, stirring constantly, for 3 minutes. Stir in wine and rosemary; return to a simmer. Stir in broth, add the beef back in and cover. Simmer until meat is tender, about 20 minutes. Adjust seasoning with salt and pepper. Cover and cook an additional 10 minutes.

Remove stew from heat; stir in sage. Divide polenta and spoon into the center of dinner plates. Using a spoon, form a “well” in the center of each polenta serving. Ladle stew into the center of each polenta “mound”; serve immediately.