450 ml milk
40 g butter
1 g salt
1 g pepper
30 ml olive oil
40 g polenta
10 g parmesan
Bring the milk to the boil and stir in the polenta. Cook for about 20-30 minutes at medium heat or in the oven and stir regularly. Season with butter, olive oil, finely grated Parmesan, salt and pepper and finely puree with a hand-held blender. The mixture should have a liquid consistency – add some milk or vegetable stock if necessary.
Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 l Whipper. Screw on 1 N20 Cream Charger and shake vigorously. Keep the whipper warm at a constant temperature of max. 170 °F in a bain-marie or water bath. Shake vigorously once more before serving.
Fry the sirloin hot on all sides and let it cook in the oven at 300 °F for 10-15 minutes.
Cut the fillet into slices and serve with hot polenta mousse and stewed tomatoes.