Veal Stew with Polenta
Adapted from Cooking Light Soups and Stews.
2 Tbsp Vera Jane's Extra-Virgin Olive Oil
2 lbs veal stew meat, trimmed and cut into 1½-inch cubes
3 cloves garlic, minced
2 cups sliced carrots (3/4-inch)
(1) 16-oz bag pearl onions
1/4 cup Italian parsley, chopped
1/2 tsp dried basil
1/4 tsp sea salt
1/4 tsp black pepper
2 cups dry red wine
1 cup canned crushed tomatoes
(1) 14-oz can fat-free, less-sodium chicken broth
2 bay leaves
4 cups fresh mushrooms, sliced (1½ lbs)
4 tsp cornstarch
1 Tbsp water
1½ cups polenta
3/4 tsp sea salt
5 cups water
1 clove garlic, crushed
Freshly grated Parmigiano-Reggiano (for serving)
Heat oil in a large Dutch oven over medium-high heat. Add veal and minced garlic, cook five minutes or until veal loses pink color. Add carrots and next 9 ingredients (through bay leaves); bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes. Add mushrooms; cook, uncovered, 45 minutes or until veal is tender. Combine cornstarch and 1 tablespoon of water; add to pan. Cook 2 minutes or until slightly thickened, stirring constantly. Discard bay leaves. Keep warm.
Combine polenta and 3/4 teaspoon salt in a large saucepan. Gradually add 5 cups water and crushed garlic; stirring constantly with a whisk. Bring to a boil; reduce heat, and cook 15 minutes or until thickened, stirring frequently.
Spoon stew into shallow bowls; top with polenta. Sprinkle with cheese.
Makes 6 — 8 servings
Per serving: 420 calories; 7g total fat; 1g saturated fat; 101mg cholesterol; 587mg sodium; 45g total carbohydrates; 34g protein;
Allergy Warning: Contains milk