Step 1

For the polenta, bring the water to the boil in a small pot, season with salt and whisk in the polenta slowly, then simmer on a low heat for 3 minutes. Fold in the parmesan and butter until melted through and pour into a lined high sided baking dish. Refrigerate for at least 2 hours to set. When set turn out and cut into thick chips.

Step 2

For the sauce, lightly oil the capsicum and char over medium heat on a BBQ grill or gas flame until blackened all over. When cool remove the charred skins and seeds. Blitz with walnuts, paprika and oil until smooth.

Step 3

Heat vegetable oil in a pot or deep fryer to 200c, toss polenta chips in leftover dry polenta until well covered and deep-fry for 3 minutes until golden, then drain on paper towel.

Step 4

Heat a BBQ or grill plate until very hot, season scotch fillet with salt and pepper, char for 3 minutes on each side, then cover with BBQ lid and cook for a further 3 minutes. For medium rare check for 52c internal using a digital meat thermometer. Rest on a cooling rack for 5 minutes before serving.

Step 5

Cook kale in boiling water for 30 seconds and drain, squeeze over lemon juice, season with salt and pepper.
Slice scotch fillet & serve with a generous amount of sauce, chips and kale.