Veal stew with white polenta
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Lean veal stew meat |
| 2 | tablespoons | Olive oil |
| 3 | Cloves garlic, minced | |
| 2 | cups | Sliced carrot, (3/4-inch) |
| 1½ | cup | Frozen pearl onions |
| ¼ | cup | Chopped fresh flat-leaf parsley |
| ½ | teaspoon | Dried whole basil |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | cups | Dry red wine |
| 1 | cup | Canned crushed tomatoes |
| 10½ | ounce | Low-sodium chicken broth, (1 can) |
| 2 | Bay leaves | |
| 4 | cups | Halved fresh mushrooms |
| 2 | teaspoons | Cornstarch |
| 1 | teaspoon | Water |
| White Polenta | ||
| 3 | tablespoons | Grated Parmesan cheese |
| Flat-leaf parsley, (optional) | ||
| 1½ | cup | Cornmeal |
| ¾ | teaspoon | Salt |
| 5 | cups | Water |
| 1 | Clove garlic, crushed | |
Directions
FOR VEAL STEW
FOR WHITE POLENTA
Trim fat from veal. Cut veal into 1-½-inch cubes.
Heat oil in a large Dutch oven over medium-high heat. Add veal and garlic; cook 5 minutes or until veal loses its pink color. Add carrot and next 9 ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes.
Add mushrooms, and cook, uncovered, 45 minutes or until veal is tender.
Combine cornstarch and water; add to stew. Cook 2 minutes or until slightly thickened, stirring constantly. Discard bay leaves.
Ladle White Polenta into individual pasta bowls; top with stew. Sprinkle with cheese. Yield: 9 servings (serving size: 1 cup stew, ½ cup polenta, and 1 teaspoon cheese).
INSTRUCTIONS FOR WHITE POLENTA: Combine cornmeal and salt in a large saucepan. Gradually add water and garlic, stirring constantly with a wire whisk. Bring to a boil; reduce heat to medium-low. Cook, uncovered, 15 minutes or until thickeneed, stirring frequently. Yield: 9 servings (serving size: ½ cup).
Per serving: 299 Calories; 9g Fat (30% calories from fat); 19g Protein; 28g Carbohydrate; 58mg Cholesterol; 463mg Sodium Serving Ideas : Garnish with parsley, if desired. Serve warm.
NOTES : Serve crusty Italian bread to sop up the rich veal and wine juices.
We recommend a Barbera d'Alba or Barbera d'Asti wine for making and serving with this dish. Substitute 2 pounds of lean, boneless bottom round roast for veal, if desired.
Recipe by: Cooking Light, Sept 1994, page 96 Posted to MC-Recipe Digest V1 #393 by igor@... on Jan 28, 1997.