Braised Veal Cheeks Over Creamy Polenta Recipe

Name: Braised Veal Cheeks Over Creamy Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces raw bacon, chopped; 2 cups chopped onions; 1 cup small diced carrots; Salt; Freshly ground black pepper; 2 teaspoons chopped garlic; 2 pounds assorted exotic mushrooms, cleaned and sliced; 1 cup Madeira wine; 4 cups veal stock; 1 bay leaf; 2 sprigs fresh thyme; 8 veal cheeks, trimmed; 3 cups whole milk; 1 tablespoon butter; 3/4 cup yellow cornmeal; 1/4 cup freshly grated Parmigiano-Reggiano; 1 tablespoon finely chopped fresh parsley leaves

Servings: persons

4 ounces raw bacon, chopped
2 cups chopped onions
1 cup small diced carrots
Salt
Freshly ground black pepper
2 teaspoons chopped garlic
2 pounds assorted exotic mushrooms, cleaned and sliced
1 cup Madeira wine
4 cups veal stock
1 bay leaf
2 sprigs fresh thyme
8 veal cheeks, trimmed
3 cups whole milk
1 tablespoon butter
3/4 cup yellow cornmeal
1/4 cup freshly grated Parmigiano-Reggiano
1 tablespoon finely chopped fresh parsley leaves

1
In a heavy bottom pan or Dutch oven, over medium heat, cook the bacon until crispy.
2
Remove the bacon and drain on paper towels.
3
Set aside.
4
Add the onions and carrots.
5
Season with salt and pepper.
6
Saute until soft, about 4 minutes.
7
Add the garlic and mushrooms.
8
Season with salt and pepper.
9
Saute for 2 minutes.
10
Deglaze with the Madeira and cook for 1 minute.
11
Add the veal stock, bay leaf, and thyme, and bring to a simmer.
12
Season the veal with salt and pepper and add the simmering liquid.
13
Cook, uncovered until the cheeks are tender, about 1 hour, stirring occasionally to prevent the bottom from sticking.
14
In a medium-size saucepan, over medium heat, combine the milk and butter.
15
Season with salt and pepper.
16
Bring to a simmer.
17
Stir in the cornmeal and cook until creamy and thick, about 4 minutes.
18
Stir in the cheese.
19
Season with salt and pepper.
20
Remove the bay leaf and thyme sprigs from the veal mixture.
21
Spoon the polenta in the center of each serving plate.
22
Lay a veal cheek over the polenta.
23
Spoon the sauce over the cheeks.
24
Garnish with the reserved crispy bacon and parsley.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 ounces raw bacon, chopped, 2 cups chopped onions, 1 cup small diced carrots, Salt, and more.

Yes, Braised Veal Cheeks Over Creamy Polenta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Veal Cheeks Over Creamy Polenta

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