Involtini di Manzo with Creamy Polenta by Thomas Straker

Ingredients

• 1 lb thinly sliced sirloin steak
• 4 slices prosciutto
• 2 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 2 tbsp olive oil
• 1/2 cup red wine
• 1 (14.5 oz) can diced tomatoes
• 4 cup chicken stock
• 1 cup polenta
• 4 tbsp butter
• 1/2 cup parmesan cheese, grated
• 2 tbsp fresh parsley, chopped
• 1 cup to taste
• 1 cup for securing

Instructions

1. Prepare the involtini: Lay sirloin slices flat, season with salt and pepper. Top each with a slice of prosciutto, minced garlic, and chopped rosemary. Roll tightly into parcels and secure with cocktail sticks.
2. Sear the involtini: Heat olive oil in a large skillet over medium-high heat. Sear the involtini for 2-3 minutes per side until golden brown and beautifully seared.
3. Deglaze and simmer: Remove involtini from the pan. Pour in red wine and scrape up any browned bits. Let the wine reduce by half, then add diced tomatoes.
4. Finish the sauce: Return the involtini to the pan. Cover and simmer for 10 minutes, allowing the flavors to meld and the beef to tenderize.
5. Make the polenta: While involtini simmer, heat chicken stock in a saucepan over medium heat. Gradually whisk in polenta to avoid clumps.
6. Cook the polenta: Reduce heat to low and cook for 30 minutes, stirring regularly until the polenta is smooth, creamy, and thick.
7. Enrich the polenta: Stir in butter and grated Parmesan cheese until fully incorporated and melted. Season with salt and pepper to taste.
8. Serve: Spoon a generous portion of creamy polenta onto warm plates. Top with the tomato-sauced involtini and garnish with freshly chopped parsley.