Bring the water and milk to a boil then pour the polenta in the rain.
Out of the heat, stir gently for 30 sec. then add 40 g of margarine, half of the blue cut into small cubes, pepper and salt moderately. Finish cooking the polenta for 3 min. over moderate heat, stirring constantly. Spread the polenta in a large container lined with parchment paper, to a thickness of about 1.5 cm and let it cool and then unmold. Using a cookie cutter, cut out patties and brown gently in olive oil, 5 min. on each side. Fry the steaks over high heat, 3 min. on each side in the rest of the margarine and a drizzle of oil, then let them rest for 2 minutes under a sheet of aluminum foil.
Deglaze the cooking juices with the wine and leave to reduce for 5 min. over high heat. Serve the steaks coated with wine sauce then covered with large blue shavings and accompanied by crispy polenta patties.
You can use steak scraper, round slice, tenderloin, rump steak or tenderloin.