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Creamy Polenta with Veal & Redcurrant Glaze

Creamy Polenta with Veal & Redcurrant Glaze

Polenta is a versatile, gluten-free ingredient for your repertoire. Here, we highlight its flexibility as a creamy side dish with succulent veal.

Serves 4

Creamy Polenta

2½ cups milk

2 cups chicken stock

1 cup instant polenta

1 cup mascarpone

Veal & Redcurrent Glaze

8 veal steaks

50g butter

½ cup redcurrant jelly

¼ cup chicken stock

1 cup sage leaves

1 For polenta, place 2 cups milk and 2 cups stock into a large saucepan; bring to the boil. Whisk in polenta; stir for 3 minutes. Stir in mascarpone and season with sea salt and freshly ground black pepper.

2 Pour half the mixture into an 18 x 25cm tin, cover, and refrigerate for lunch tomorrow. Add remaining milk to saucepan; whisk until smooth. Cover the pan and set aside 
to keep warm.

3 Wrap veal steaks in cling wrap and pound to a 0.5cm thickness. Season with sea salt and pepper. Heat half the butter in a nonstick frying pan over high heat; cook veal in batches for 1-2 minutes on each side. Set aside and keep warm.

4 Add jelly and chicken stock to pan; whisk until smooth. Simmer for 5 minutes or until it thickens. Pour into a jug and keep warm.

5 Heat remaining butter in a frying pan over high heat until butter is frothy. Add sage leaves and cook for 1-2 minutes or until crisp.

6 To serve, spoon polenta onto serving plates, top with veal and glaze, and spoon over crisp sage leaves and butter.

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