Ingredients

2 tablespoons oil
2 tablespoons butter
1 1/2 lbs flank steak
2 teaspoons garlic
1 cup white wine
1/2 cup brandy
1/4 teaspoon fresh thyme
1/2 teaspoon dried thyme
2 cups frozen corn kernel
5 1/2 cups water
1 3/4 teaspoons salt
1 1/3 cups coarse cornmeal

Directions

For polenta: in saucepan heat water, salt, and dried thyme, bringing to a boil add corn kernels and boil 1 minute whisk in cornmeal slowly (in a steady stream). Reduce heat to a simmer. Stir often for 20 minutes. Remove from heat and stir in butter.

For steak: while polenta is cooking, heat oil over med- high heat. Salt and pepper the flank steak. Cook to taste and remove.

Reduce heat to med- low. Add garlic, stirring for 30 sec and wine, brandy, and thyme, deglazing pan. Boil until liquid is reduced to 1/4 cup. Slice steak, place on polenta, and drizzle with sauce.

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• cubed chuck and polenta recipe