Side Pannel
Veal Stew with White Polenta
Veal Stew with White Polenta
- Recipe Submitted by ADMIN on 09/26/2007
Category: Stews
Ingredients List
- -------------------------------FOR VEAL STEW-------------------------------
- 2 lb Lean veal stew meat
- 2 tb Olive oil
- 3 Cloves garlic, minced
- 2 c Sliced carrot, (3/4-inch)
- 1 1/2 c Frozen pearl onions
- 1/4 c Chopped fresh flat-leaf
- -parsley
- 1/2 ts Dried whole basil
- 1/4 ts Salt
- 1/4 ts Pepper
- 2 c Dry red wine
- 1 c Canned crushed tomatoes
- 10 1/2 oz Low-sodium chicken broth, (1
- -can)
- 2 Bay leaves
- 4 c Halved fresh mushrooms
- 2 ts Cornstarch
- 1 ts Water
- White Polenta
- 3 tb Grated Parmesan cheese
- Flat-leaf parsley,
- -(optional)
Directions
FOR WHITE POLENTA
1 1/2 c Cornmeal
3/4 ts Salt
5 c Water
1 Clove garlic, crushed
Trim fat from veal. Cut veal into 1-1/2-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, 1/2 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: 1/2 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.
1 1/2 c Cornmeal
3/4 ts Salt
5 c Water
1 Clove garlic, crushed
Trim fat from veal. Cut veal into 1-1/2-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, 1/2 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: 1/2 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.
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