Grilled Polenta with Portobellini Mushrooms and T-Bone Steak

This is the kind of meal that looks like you've spent all evening in the kitchen — but it's on the table in under 30 minutes. Creamy grilled polenta, earthy portobellini mushrooms, and a properly seared T-bone steak. It's a brilliant combination that works beautifully on a gas grill, where you can manage your heat zones easily and get everything ready at the same time.

Ingredients

For the polenta

• 240ml whole milk
• 240ml water
• ½ tsp fine salt
• 85g quick-cook polenta
• 30g unsalted butter
• 40g grated Parmesan
• Freshly ground black pepper

For the mushrooms

• 300g portobellini mushrooms, cleaned and halved
• 2 tbsp olive oil
• 2 cloves garlic, finely sliced
• Small handful of fresh thyme sprigs
• Salt and freshly ground black pepper

For the steak

• 2 T-bone steaks (roughly 400g each, about 2.5cm thick)
• 1 tbsp olive oil
• Flaky sea salt and freshly ground black pepper

Method

1. Take your steaks out of the fridge about 20 minutes before cooking so they come up to room temperature. Pat them dry with kitchen paper, rub with olive oil, and season generously with flaky sea salt and black pepper on both sides.
2. Preheat your gas grill with all burners on high for 10–15 minutes. You want it properly hot — aim for around 230–260°C at the grate. Once hot, set one side to high for searing and leave the other side on medium-low for a finishing zone.
3. While the grill heats, make your polenta. Bring the milk and water to a gentle simmer in a saucepan on the hob. Add the salt, then whisk in the polenta in a slow, steady stream. Stir continuously for 3–5 minutes until thick and creamy. Remove from the heat, stir in the butter and Parmesan, and season well. Pour into a lightly oiled shallow tray and spread to about 2cm thick. Leave to set for 5–10 minutes, then cut into portions — squares or rounds both work well.
4. Brush the grill grates with a little oil. Place the T-bone steaks on the hot side and sear for 2–3 minutes per side for medium-rare, or 3–4 minutes per side for medium. Move to the cooler zone if they need a little more time through the middle without burning the outside. Rest on a warm plate, loosely covered with foil, for at least 5 minutes before serving.
5. While the steaks rest, place the portobellini mushrooms cut-side down on the grill over medium heat. Cook for 3–4 minutes, then flip, scatter over the garlic and thyme, drizzle with olive oil, and cook for another 2–3 minutes until tender and lightly charred.
6. Brush the polenta slices with a little olive oil and grill for 2–3 minutes per side until you have good grill marks and they're warmed through.
7. Plate up the grilled polenta, pile the mushrooms on top, and slice the T-bone — serving the sirloin and fillet sections separately so everyone gets a bit of both. Finish with a pinch of flaky sea salt.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.