Please note – this recipe requires ingredients to be prepared in advance and left to marinate in the refrigerator overnight for maximum flavour and tenderness.
Combine all the BBQ sauce ingredients and honey in a bowl and season well with salt and freshly ground black pepper.
Slice the fillet into thin rounds and place into the zip-lock bag with the marinade and turn to coat. Refrigerate for 2 to 4 hours to marinate, the longer the better.
Start cooking the polenta 20 minutes before serving. Heat the chicken stock in a medium saucepan until almost boiling and slowly add the polenta constantly whisking until combined.
Reduce the heat to low, cover and cook for 15 minutes, whisking every 5 minutes.
In the meantime, melt a tablespoon of butter in a frying pan over a medium-high heat and cook the corn for about 3 minutes or until lightly charred. Season with salt and set aside.
Don’t forget to stir the polenta. Then remove the fillet from the marinade and weave the beef slices onto skewers alternating nectarine wedges with the meat.
Finish the polenta by stirring in the milk, butter, parmesan cheese and half of the charred corn and season to taste with salt and freshly ground black pepper.
Grill the kebabs on a piping hot fire or griddle pan, basting with the marinade and turning to cook on all sides to your preferred doneness; it will take approximately 1 to 2 minutes per side for medium-rare which is recommended.
Spoon the creamy polenta onto plates and top with slices of avocado and the grilled BBQ and nectarine kebabs.
Sprinkle the remaining charred corn over the top and garnish with fresh basil leaves.