Slowly add polenta to boiling water, stirring. Cook over medium heat for 3 minutes, or until thickened. Add 1/2 tsp salt and 1 tbsp butter.
2. Chop and stir through chives. Spread polenta over a lined oven tray to 1-2cm thickness, leaving it quite rough. Drizzle with 1/2 tbsp olive oil and grate over parmesan. Bake for 15-20 minutes, or until golden.
3. Dice cucumber, avocado and tomatoes. Chop (or shred) lettuce and remove corn kernels from cob. Toss with 1 tbsp olive oil and 1/2 tbsp vinegar, season to taste with salt and pepper.
4. Halve and rub beef steaks with 1 tsp cumin, crushed garlic and oil (see notes). Heat a frypan over high heat and cook steaks for 2-3 minutes on each side, or until cooked to your liking.
5. Cut polenta into triangles and serve with beef steaks and chopped salad.
Quarter and cook corn cob in the oven or in a saucepan if preferred. Some kids might prefer to serve the vegetables separate or in little bowls at the table.
Add 1 tsp smoked paprika to beef steaks for a more intense flavour.
chives 1/3 bunch *
parmesan cheese 50g *
continental cucumber 1/2 *
baby cos lettuce 1
corn cob 1
beef rump steaks 600g
garlic 1 clove
From your pantry:
olive oil, oil + butter (for cooking), salt, pepper, ground cumin, white wine vinegar