Steak with Crispy Polenta and Salad Sauce From Baked Red Onions

Perhaps your new favorite bean dish:

If the polenta is prepared (which can be done 1-2 days in advance) this dish is ready in no time. Just toast the polenta slices, grill the steak, put both on plates and spoon the salad dressing on top, and you have a quick, delicious meal. The perfect accompaniment is fried mushrooms or, if you prefer something a little lighter, green asparagus or beans. The polenta can also be replaced by crispy fried potatoes.

For the salad dressing, put shallots and 180 ml of olive oil in a small ovenproof container, cover tightly with aluminum foil. Bake in the oven at 175 degrees for 50-60 min until the onions are soft. Cool them in the oil. Remove the onions (reserving the oil), cut them into strips and put them in a suitable bowl. Add the balsamic vinegar, season with salt and pepper, and leisurely mix in the olive oil set aside (I didn’t use it all together, it was too oily for me). Finally add the chive rolls, season to taste.

For the polenta, heat the clear soup. Mix polenta and flour, stir into the hot liquid. Cook according to package instructions.

Meanwhile, sauté the chopped garlic in the butter. Add to the hot polenta, season with salt and freshly ground pepper. Cut the polenta into gu

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