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| Veal Stew With White Polenta Recipe |
Category: Stews
Rating:
N/A
Servings: 9
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Ingredients
----FOR VEAL STEW----
2 lb lean veal stew meat
2 tablespoon olive oil
3 cloves garlic, minced
2 cup sliced carrot, (3/4-inch)
1 1/2 cup frozen pearl onions
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon dried whole basil
1/4 teaspoon salt
1/4 teaspoon pepper
2 cup dry red wine
1 cup canned crushed tomatoes
10 1/2 oz low-sodium chicken broth, (1 can)
2 bay leaves
4 cup halved fresh mushrooms
2 teaspoon cornstarch
1 teaspoon water
1 white polenta
3 tablespoon grated parmesan cheese
1 flat-leaf parsley, (optional)
----FOR WHITE POLENTA----
1 1/2 cup cornmeal
3/4 teaspoon salt
5 cup water
1 clove garlic, crushed
Cooking Directions:
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.
Recipe by: Cooking Light, Sept 1994, page 96
stews,soupsand
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