Scotch fillet warrigal greens polenta with caulilini

Meal for one

Found this Scotch fillet which is expired in the back of my freezer. I don’t like to waste food. I have warrigal greens leftover from my friend, polenta and caulini. This is a trial and error of making sauce. I have use beef stock, balsamic vinegar, red wine and honey to make sauce to go with polenta. I know my sauce is not thick because I added in at the last minute.

Google: “Warrigal greens or New Zealand spinach, is a flowering plant in the fig-marigold family. It is often cultivated as a leafy vegetable. The leaves have a mild flavour, similar to spinach. They must always be blanched around 10-15 seconds before eating, as the leaves contain oxalates which in high quantities can have adverse effects. The good news is that they are naturally very high in antioxidants.”

“Polenta is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. Is polenta healthy? Without any cheese or cream, polenta is considered a relatively healthy dish.”

“The “baby cauliflower” With long edible stems, caulilini is similar to broccolini, but light in colour like other cauliflower. Caulilini is typically more tender and sweeter than cauliflower, which makes it the perfect veggie for all kinds of dishes. Caulilini can be grilled, roasted, baked or sautéed. It would also make a tasty addition to a grilled vegetable platter or fresh crudité plate with your favourite homemade dip.”

Got to be courageous so try my hands on making warrigal greens polenta and the sauce at the last minute, I am glad my steak turns out well with sauce to with polenta and vegetables. Let’s cook!!!


1 Scotch fillet steak
1 Tbs plain flour
4-6 caulilini florets
1/2 c polenta
1 1/2 c milk
1 c water
1 Tsp garlic powder
1 bay leaf
1 Tsp salt
1/ 4 Tsp black pepper
a handful of warrigal greens (spinach), chopped and blanched 15 seconds
4Tbs beef stock
2 Tbs red wine
1 Tbs balsamic vinegar
1 Tbs honey
black pepper


Preheat oven 180 degrees C. Rub fillet steak with flour, salt and black pepper. Shake off excess flour and set aside. Heat oil in a pan over a medium high heat. When the oil is hot, sear 3 minutes each side. Transfer to a foil baking pan. Let it sit at room temperature for 35 minutes.

Cook polenta: Heat milk, water, garlic powder, bay leaf, 1Tsp salt, 1/4 Tsp black pepper in pot over medium high heat until begins to boil, stirring occasionally. Reduce heat to medium low or until mixture maintains a gentle simmer. Remove bay leaf. Add polenta slowly into milk mixture a little at a time, whisking constantly. Adjust heat to maintain a slow simmer and cooking, stirring and scrapping bottom of pot often until polenta is tender and creamy about 30-35 minutes. Add in drained chopped warrigal greens into polenta cook a further 2 minutes, mix well and remove warrigal greens polenta from heat. Taste if needed more season. Cover keeps warm.

Bring a small pot with stock, wine, balsamic, honey, salt and pepper to a boil and stir mix well. Add caulilini in together with fillet steak, season with salt and black pepper the caulilini. Place in the middle of oven rack. Cook fillet steak for 8 minutes one side and turn over cook for 5 minutes. Add in the stock mixture to pan with fillet steak and cook further 3 minutes. Remove fillet steak to a plate to rest for 5 minutes. Continue cooking stock mixture with the juice from fillet steak for 5 minutes.

Plate up: Spoon polenta onto plate. When caulilini are done place on top of polenta. Then place fillet steak over the top. Spoon the sauce over the fillet steak and let it drips down to polenta. Serve immediately with a glass of red wine. Enjoy!!!!