Photo: Brie Passano; Styling: Lindsey Lower
Instant polenta is a speedy alternative to mashed spuds. Not keen on blue cheese? Stir in a little Parmesan or plain Greek yogurt.
Serves 4 (serving size: 3 ounces steak and about 3/4 cup polenta)
1. Sprinkle steak evenly with 1/4 teaspoon salt, pepper, and allspice. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.
2. Bring remaining 1/4 teaspoon salt, milk, stock, and paprika to a boil in a medium saucepan over medium-high heat. Gradually add polenta, stirring constantly with a whisk. Reduce heat to low; cook 5 minutes or until thick, stirring frequently. Remove pan from heat; stir in cheese and thyme.