Name: Veal Stew with White Polenta
Ingredients: 2 lb Lean veal stew meat; 2 tb Olive oil; 3 Cloves garlic, minced; 2 c Sliced carrot, (3/4-inch); 1 1/2 c Frozen pearl onions; 1/4 c Chopped fresh flat-leaf parsley; 1/2 ts Dried whole basil; 1/4 ts Salt; 1/4 ts Pepper; 2 c Dry red wine; 1 c Canned crushed tomatoes; 10 1/2 oz Low-sodium chicken broth, (1 can); 2 Bay leaves; 4 c Halved fresh mushrooms; 2 ts Cornstarch; 1 ts Water; White Polenta; 3 tb Grated Parmesan cheese; Flat-leaf parsley, (optional); 1 1/2 c Cornmeal; 3/4 ts Salt; 5 c Water; 1 Clove garlic, crushed

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Dutch	Soups and, Stews	9	Servings

INGREDIENTS

2	lb	Lean veal stew meat
2	tb	Olive oil
3		Cloves garlic, minced
2	c	Sliced carrot, (3/4-inch)
1 1/2	c	Frozen pearl onions
1/4	c	Chopped fresh flat-leaf parsley
1/2	ts	Dried whole basil
1/4	ts	Salt
1/4	ts	Pepper
2	c	Dry red wine
1	c	Canned crushed tomatoes
10 1/2	oz	Low-sodium chicken broth, (1 can)
2		Bay leaves
4	c	Halved fresh mushrooms
2	ts	Cornstarch
1	ts	Water
		White Polenta
3	tb	Grated Parmesan cheese
		Flat-leaf parsley, (optional)
1 1/2	c	Cornmeal
3/4	ts	Salt
5	c	Water
1		Clove garlic, crushed

INSTRUCTIONS

FOR VEAL STEW
FOR WHITE POLENTA
Trim fat from veal. Cut veal into 1-1/2-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, 1/2 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: 1/2 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@digex.net on Jan 28, 1997.

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