Recipe - Pan-Fried Noodles With Thai Basil And Flank Steak

POLENTA
2 cup Instant polenta
6 cup Water
2 teaspoon Salt
2 tablespoon Olive oil

TOMATOBASIL RELISH
4 Plum tomatoes; coarsely
chopped
1 small Onion; chopped finely
2 Cloves garlic; chopped
finely
2 tablespoon Basil chiffonade
1 Jalapeno pepper; chopped
finely
2 tablespoon Balsamic vinegar

How to Prepare the Polenta:

1. Bring the water and salt to a boil in a large saucepan.

2. Whisk in the polenta until smooth. Switch to a wooden spoon and continue
mixing until thick, 5 to 10 minutes.

3. Turn the polenta into an oiled 13 x 9inch pan. Refrigerate until firm.
(Can be made a day ahead.)

4. Cut the polenta into circles using a biscuit cutter.

5. Heat the oil in a saut‚ pan until just smoking and saut‚ the circles
until golden on both sides. Set aside.

6. With the heat still on high, add the tomatobasil relish to the pan and
cook for 1 minute to warm through.

7. Place the polenta circles on a platter and top with the relish. Serve
immediately.

How to Prepare the Relish:

Combine the tomatoes, onion, garlic, jalapeno pepper, and balsamic vinegar
in a medium bowl and let sit for 15 minutes.

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