Creamy Polenta with Veal & Redcurrant Glaze


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.


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.


Print Recipe


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login