Beef and mushrooms on creamy polenta

1 Spray a large frying pan with oil and place over high heat. Cook steaks for 2-3 minutes on each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with tinfoil to keep warm.

2 Spray pan with a little more oil. Add mushrooms and cook over a high heat for 5 minutes or until golden. Combine barbecue sauce with 4 tablespoons water and add to pan. Heat through.

3 Meanwhile, bring stock to the boil in a saucepan. Slowly add polenta in a steady stream, stirring constantly, until mixture boils. Add thyme and reduce heat to low and stir for 5 minutes or until polenta is soft and creamy. Stir through parmesan.

4 Divide polenta among plates, top with steak and mushrooms and serve with cooked veges.