100 g (3.5 oz) polenta cooked and set (see below)
10 g (2 tsp) baby rocket leaves
62.5 ml (2.1 fl oz) Peppadew® Hot Piquanté Pepper Relish
200 g (7 oz) beef sirloin steak
Bunch of rosemary
Bring 600ml water to the boil, sprinkle polenta over water, stirring continuously. Cook over a medium heat for about 10 – 15 minutes until polenta has a creamy appearance. Water quantity may need to be altered – keep an eye on the consistency, it should be like thick porridge. Season to taste and add rosemary. Spread onto a baking sheet and allow to cool and become firm.
Fire up your Weber® or a grill pan to a high heat. Cut polenta into rounds and brush with oil. Grill the polenta until it is crisp and golden. Grill the beef as you like it – slice meat and season. Top each round with a few pieces of rocket, 10ml Peppadew® Hot Piquanté Pepper Relish, 2 slices of beef and top with a tiny sprig of rosemary.