Braised Beef over Fried Polenta
- 6 tablespoons GEA olive oil
- 250 g quick-cooking polenta
- 400 g beef fillet or tender beef cut
- 100 g fresh eggplant
- 80 g fresh leek
- 100 ml red wine
- 2 garlic cloves
- Salt and pepper
Cut meat into strips, chop eggplant into cubes, cut leeks into rings and slice garlic.
Cook the polenta according to package instructions. Pour the cooked polenta into a greased pan and leave to cool. Slice the cooled polenta and fry in hot oil.
Heat oil in large a non-stick skillet and brown the meat. Add the leeks and eggplant. Mix well and add wine. Cover and braise until the wine completely evaporates. Add garlic. Season with salt and pepper as desired.