Sunday, June 14, 2015

Ribeye Polenta Cakes

Yum
Hope you all are having a great weekend and enjoying all that the summer months offer!
My garden is full of weeds...AGAIN.  So today I am out removing all those pesky weeds.  But, I couldn't leave without sharing a fabulous recipe!  Check this out...


Ribeye Polenta Cakes are three parts assembled together to make a fabulous appetizer or main dish!
Wonderfully grilled/sliced ribeye pieces sit on a Parmesan polenta cake that is then topped with a delish Greek yogurt sauce.  What a combo!




Here's how to make each part.

Ingredients for Ribeye:
1 1/2 lbs Ribeye steak
1/4 cup soy sauce
1 Tbsp brown sugar
1/4 cup olive oil
1 Tbsp garlic
1/2 tsp ginger
1 tsp fresh ground pepper
Directions:
Mix soy sauce, brown sugar, olive oil, garlic, ginger and ground pepper.  Pour over Ribeye steak.  Marinate for 20-30 minutes.  Grill over medium coals until desired doneness.
Ingredients for Polenta Patties:
3 cups water
1 cup instant polenta
1 tsp salt
1/2 cup fresh shredded Parmesan cheese
Directions:
In a saucepan, bring water to a boil.  Add polenta and salt.  Cook for 5 minutes.  Add 1/2 cup fresh shredded Parmesan cheese.  Remove from heat and shape into patties.  Heat oven to 350 degrees.  Place polenta patties on a cookie sheet.  Bake in oven for 10 minutes.  Remove from oven and set aside.
Ingredients for Greek Yogurt Sauce:
5.3 ounces nonfat Greek yogurt
1 tsp lemon juice
1 tsp olive oil
1/4 cup fresh parsley
1/2 tsp salt
1/4 tsp fresh ground pepper
Directions:
Mix all ingredients together.  Set aside.  To assemble, place Ribeye steak pieces on each polenta patty.  Add a dollop of Greek yogurt sauce.  Sprinkle on green onions, if desired.


These bite size savory cakes are great with a glass of wine!  You can get a bite of each part in each and every bite!  3 parts put together to make 1 awesome recipe!

Hey, if you aren't doing anything, come on over and help me pull some weeds.  I'll make you something good!  Are you tempted?  Ha!

Celebrate the little things that make life sweet,
Christine

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