Cut: Steak
Serves: 8
Preparation time: 15 mins
Cooking time: 1 hr 30 mins

1. Preheat the oven to 160°C. Season the meat with salt and pepper if wished.
2. Heat a dash of oil in a frying pan and brown the meat on all sides. Transfer to a casserole dish.
3. Add a little more oil to the pan and brown the aubergine, minced garlic and green or red capsicums for 3-4 minutes or until lightly browned. Stir in the pizza sauce and red wine or stock. Bring to the boil, then carefully pour over the browned meat and cover.
4. Bake in the preheated oven for 1½ hours until the meat is tender. Serve over a mound of polenta topped with the garnishes if wished.

Creamy parmesan polenta

1. Bring milk, salt and butter to the boil. Sprinkle in the instant polenta and cook, stirring over a moderate heat until thick. Before serving stir in cream and grated parmesan.