Polenta with Olives and Fillet of Beef

For the polenta, cut beef fillet into very fine slices. Sauté briefly and vigorously in 2 tablespoons olive oil. Add onion to oil, sauté until translucent. Bring ½ l water to a boil. Add polenta, pepper, cayenne, tomato paste and salt while stirring, simmer gently for 10 minutes. Whisk milk and eggs, drain corn kernels, mix beef fillet, polenta, egg milk and corn kernels. Pluck rosemary needles from the branches, chop briefly and stir 2 tsp into the polenta mixture. Line a baking dish (32 cm diameter) with baking paper, pour in the polenta mixture and smooth it out. Top with olives and remaining rosemary. Bake at 160° C on the middle rack for about 1 hour.

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