One 1 3/4-pound flank steak 4 garlic cloves, minced
3 Thai bird chiles, minced
1/4 cup extra-virgin olive oil
3 1/2 cups chicken stock or low-sodium broth
1 cup white polenta or stone-ground white cornmeal (5 1/2 ounces)
Salt and freshly ground pepper
1/4 cup mascarpone
1/4 cup freshly grated Parmesan cheese
Aged balsamic vinegar, for serving
In a large, shallow dish, coat the flank steak with the garlic and chiles. Drizzle with 2 tablespoons of the olive oil and set aside at room temperature for 2 hours.
In a medium saucepan, bring the chicken stock to a boil over high heat. Gradually whisk in the polenta and bring to a simmer. Cook over moderately low heat, whisking often, until the polenta is thick and no longer gritty, about 45 minutes.