Flank Steak over Corn Polenta

As promised, I present the much awaited recipes that have filled our kitchen with intoxicating aromas....The first, and I think most delicious, was a recipe adapted from Food & Wine Magazine. Enjoy!

Flank Steak over Corn Polenta

Ingredients

1. 5 1/2 cups water
2. 2 1/4 teaspoons salt
3. 3 sprigs of fresh thyme leaves (you can used dried)
   
4. 2 cups frozen corn kernels
5. 1 1/3 cups coarse cornmeal
6. 2 tablespoons butter
7. 2 tablespoons cooking oil
8. 1 1/2 pounds flank steak
9. 1/4 teaspoon fresh-ground black pepper
10. 3 cloves garlic, minced
11. 1 cup dry white wine
12. 1/4 cup red wine (optional)

Directions

1. In a medium saucepan, bring the water, 1 3/4 teaspoons of the salt, and thyme leaves to a boil. Stir in the corn and cook until tender, 1 minute for frozen. Add the cornmeal in a slow stream, whisking. Reduce the heat and simmer, stirring frequently, until very thick, about 20 minutes. Remove from the heat. Stir in the butter.
2. While polenta is simmering, in a large frying pan, heat the oil over moderate heat. Sprinkle the steak with the remaining 1/2 teaspoon salt and the pepper. Add the meat to the pan and cook for 5 minutes. Turn and cook to your taste, about 5 minutes longer for medium rare, depending on the thickness. Remove.
3. Reduce the heat to medium low. Add the garlic to the pan and cook, stirring, for 30 seconds. Add the remaining any remaining thyme, and the wine and stir to dislodge any brown bits that cling to the bottom of the pan. Boil until reduced to approximately 1/4 cup, 3 to 4 minutes. Slice the steak across the grain and on the diagonal. Serve the steak over a bed of corn polenta, with the sauce drizzled over all.