I started off the way I have started off with all the other recipes: reading over the ingredients to see if I would run into any problems. Woohoo! Everything looked good, all stuff I was pretty sure I had run across at my small grocery store. Going to be the best shopping trip ever, right? Yeah, not so much. No polenta to be found, not even that weird kind that looks like summer sausage, you know what I am talking about! After asking an employee and getting "polawah?" I pulled out my handy-dandy iPhone and googled "polenta substitution". Cornmeal is the answer I get, cornmeal is what I buy. See:
About the only problem I had with the cornmeal is that it seemed like I did not need the same amount of cornmeal as polenta. The cornmeal came together into a thick goopy mess after about a cup and a half of cornmeal. I ended up adding a lot more chicken broth and milk to thin it out. In the end the dish tasted pretty good. I would 100% love to try this again, when I can make a trip to the big city to get some real polenta, or order some from the source Symon recommends!
Soft Polenta with Mascarpone
6 tablespoons unsalted butter
1/2 small yellow onion, miched (1/2 cup)
1 garlic clove, minced
4 cups chicken stock
2 cups polenta
1/4 cup mascarpone
1/4 cup grated parmeasan cheese
kosher salt
In a sauce pan melt 2 tablespoons of butter over medium heat. Add the onion and garlic and sweat them for 5 minutes. Add the stock and bring to a simmer. Slowly add the polenta while wasking and reduce heat to low. Cook for 2 hours stirring frequently. Remove from heat and whisk in the mascarpone, parmesan and remaining butter. Season with salt.
6 tablespoons unsalted butter
1/2 small yellow onion, miched (1/2 cup)
1 garlic clove, minced
4 cups chicken stock
2 cups polenta
1/4 cup mascarpone
1/4 cup grated parmeasan cheese
kosher salt
In a sauce pan melt 2 tablespoons of butter over medium heat. Add the onion and garlic and sweat them for 5 minutes. Add the stock and bring to a simmer. Slowly add the polenta while wasking and reduce heat to low. Cook for 2 hours stirring frequently. Remove from heat and whisk in the mascarpone, parmesan and remaining butter. Season with salt.
On to the veal chops. Mmmh, I love veal. I know this could be a controversial statement for some and I tend to keep my thoughts about it to myself when it comes up in conversation, but this is my blog so I am going to proclaim my love for veal, yum. Side-note: I had to get veal scallopini, the butcher did not have any chops, but it worked out good, no pounding! Panko breadcrumbs are my new best-friend, they crisp up so nice. I almost baked the chops for a healthier option but there is something so delish about pan frying in butter and oil. The chops were amazing. The whole time I was eating them I kept wanting to squeeze some lemon over them, I think I might cook some pasta and do a light lemon and olive oil sauce to eat with the leftovers. I also made a quick gravy with the pan dripping, it really helped with the goopy "polenta" and who doesn't love gravy?
With the gravy
Without the gravyVeal Chop Milanese with Arugula Salad
4 bone in veal chops, 12oz each
2 cups flour
4 eggs, whisked
2 cups panko breadcrumbs
1/2 cup grated parmesan cheese
salt and pepper
1/4 cup olive oil
2 tablespoons unsalted butter
1 garlic clove, minced
Juice of 1 lemon
1/4 cup extra-virgin olive oil
1 red onion, thinly sliced
3 cups arugula
1 cup grape tomatoes, halved
12 fresh basil leaves
Mix the breadcrumbs and parmesan cheese in a shallow dish. Pound the veal chops to 1/4 inch thickness (or buy veal scallopini!). Season with salt and pepper, dredge in the flour, shaking off the excess, then dip them in the egg and then in the breadcrumb cheese mixture. Heat a large saute pan over medium heat and add the olive oil and butter. Once hot ad the chops and cook until golden brown, about 4 – 6 minutes per side. Remove and drain on a paper towel.
(This next part is for the salad, which I did not make.)
In a large mixing bowl combine the garlic, lemon juice and 1 teaspoon salt. Whisk in the extra-virgin olive oil. Add the onion, toss to coat evenly and let marinate for 10 minutes. Add the argula, tomatoes and basil and gently toss.
4 bone in veal chops, 12oz each
2 cups flour
4 eggs, whisked
2 cups panko breadcrumbs
1/2 cup grated parmesan cheese
salt and pepper
1/4 cup olive oil
2 tablespoons unsalted butter
1 garlic clove, minced
Juice of 1 lemon
1/4 cup extra-virgin olive oil
1 red onion, thinly sliced
3 cups arugula
1 cup grape tomatoes, halved
12 fresh basil leaves
Mix the breadcrumbs and parmesan cheese in a shallow dish. Pound the veal chops to 1/4 inch thickness (or buy veal scallopini!). Season with salt and pepper, dredge in the flour, shaking off the excess, then dip them in the egg and then in the breadcrumb cheese mixture. Heat a large saute pan over medium heat and add the olive oil and butter. Once hot ad the chops and cook until golden brown, about 4 – 6 minutes per side. Remove and drain on a paper towel.
(This next part is for the salad, which I did not make.)
In a large mixing bowl combine the garlic, lemon juice and 1 teaspoon salt. Whisk in the extra-virgin olive oil. Add the onion, toss to coat evenly and let marinate for 10 minutes. Add the argula, tomatoes and basil and gently toss.
All in all I was super pleased by this meal. Be sure to check out Ashlee's A Year in the Kitchen for the other recaps!
