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.
2½ cups milk
2 cups chicken stock
1 cup instant polenta
1 cup mascarpone
Veal & Redcurrent Glaze
8 veal steaks
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.