Veal stew with white polenta

9 Servings

Ingredients

Quantity Ingredient
2 pounds Lean veal stew meat
2 tablespoons Olive oil
3 Cloves garlic, minced
2 cups Sliced carrot, (3/4-inch)
1½ cup Frozen pearl onions
¼ cup Chopped fresh flat-leaf parsley
½ teaspoon Dried whole basil
¼ teaspoon Salt
¼ teaspoon Pepper
2 cups Dry red wine
1 cup Canned crushed tomatoes
10½ ounce Low-sodium chicken broth, (1 can)
2 Bay leaves
4 cups Halved fresh mushrooms
2 teaspoons Cornstarch
1 teaspoon Water
White Polenta
3 tablespoons Grated Parmesan cheese
Flat-leaf parsley, (optional)
1½ cup Cornmeal
¾ teaspoon Salt
5 cups Water
1 Clove garlic, crushed

Directions

FOR VEAL STEW

FOR WHITE POLENTA

Trim fat from veal. Cut veal into 1-½-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, ½ 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: ½ 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 Posted to MC-Recipe Digest V1 #393 by igor@... on Jan 28, 1997.

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