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Dinner recipe · from the recipe book

Smoky Sirloin Spiedini with Zucchini and Polenta

Juicy grilled sirloin cubes rubbed with smoked paprika, garlic and rosemary, threaded with charred zucchini and onion, served over soft parmesan polenta with a lemony parsley drizzle.

Smoky Sirloin Spiedini with Zucchini and Polenta

Ingredients

  • 1¼ lb600 gTop sirloin steakcut into 1-inch cubes
  • 2 medium400 gZucchinicut into 1-inch half-moons
  • 2 medium220 gRed onioncut into 1-inch wedges
  • 3 tbsp40 gOlive oil
  • 1 tbsp8 gPaprika (sweet or smoked)smoked
  • 4 cloves12 gGarlicminced
  • 1¾ tsp2 gDried rosemarycrumbled
  • 1 tsp1 gDried oregano
  • ¾ tsp5 gSalt
  • ¾ tsp2 gBlack pepper
  • 1⅓ cups160 gYellow cornmeal, whole-grain
  • 3¾ cups900 gWater
  • ⅓ cup grated40 gGrated Parmesan
  • ⅓ cup chopped20 gFresh parsleyfinely chopped
  • 2 tbsp30 gLemon juice

Steps

  1. If using wooden skewers, soak 8 of them in water for 30 minutes.
  2. In a large bowl, stir together half of the olive oil, the smoked paprika, the garlic, the rosemary, the oregano, half of the salt and the black pepper to make the rub.
  3. Add the beef to the bowl and toss to coat; let it sit for 20 minutes while you prepare the rest.
  4. Toss the zucchini and red onion with 1 tablespoon of the remaining olive oil (about half of what is left).
  5. Thread the beef, zucchini and red onion alternately onto the skewers.
  6. Preheat the grill to medium-high, about 425°F (220°C), and oil the grates.
  7. Meanwhile, bring the water and the remaining half of the salt to a boil in a saucepan. Whisk in the cornmeal slowly, lower the heat and simmer, stirring often, for 20 to 25 minutes until thick and creamy.
  8. Grill the skewers, turning every 2 to 3 minutes, for 8 to 10 minutes, until the vegetables are charred and the beef reaches 145°F (63°C). Rest for 3 minutes.
  9. Stir the parmesan into the polenta off the heat.
  10. For the drizzle, stir together the parsley, the lemon juice and the last of the olive oil.
  11. Spoon the polenta onto plates, top with the skewers and spoon the parsley drizzle over.

Check labels: Gluten-free when you buy yellow cornmeal labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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