Kangaroo Steak with Spicy Sauce and Polenta Corner

For the kangaroo steak, first prepare the sauce. For the sauce, chop the onion and sauté briefly in a small saucepan. Wash, pit and dice the plums, sauté for 5 minutes and deglaze with wine.

Stir in the vanilla sugar, Piri Piri sauce and cornstarch as needed, set aside and keep warm.

For the polenta corners, boil a small pot with 500 ml of water and bouillon cubes. After about 5 minutes, mix in the cornmeal and cook on the lowest setting for about another 10-15 minutes.

Keep stirring so that the porridge does not stick. Season to taste. Line a baking tray with baking paper, spread the porridge about 2 cm thick and sprinkle with cheese.

Bake for about 30-35 minutes at 200 g. When crispy enough, remove from oven, cut into triangles or squares and let cool.

Heat some oil in a frying pan and sear the salted steaks as desired (mine were medium). Arrange on plates and top with sauce.

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