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Soft parmesan polenta with veal ragout

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, D
MineralsCopper, Natrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 20g butter

  2. 1 tablespoon olive oil

  3. 1kg diced stewing veal

  4. 4 pickling onions, halved

  5. 2 cloves garlic, crushed

  6. cup (180ml) white wine

  7. 1 cup (250ml) tomato pasta sauce

  8. 250g frozen broad beans, thawed, peeled

  9. 1 tablespoon finely shredded fresh basil

  10. 2 teaspoons finely chopped fresh oregano

  11. 1 1/2 litres (6 cups) chicken stock

  12. 1 cup (170g) polenta

  13. cup (60g) grated parmesan cheese

  14. 20g butter, extra

  15. salt and ground black pepper

  16. NOTE: Ragout can be made a day ahead. Polenta best made just before serving.

Instructions Jump to Ingredients ↑

  1. Preheat oven to moderate (180C). Heat the butter and oil in a flameproof casserole (2 litre/8-cup capacity); cook veal in batches over a high heat until well browned; remove from dish.

  2. Add the onions and garlic to the same dish, cook, stirring, until soft. Return the veal to the dish with wine and sauce; stir until combined. Cover dish and bake in a moderate oven for about 2 hours or until veal is tender. Stir in the broad beans and herbs, cook for 10 minutes or until heated through.

  3. Meanwhile, bring the stock to the boil, gradually whisk in the polenta, simmer, stirring, 5 minutes or until thick. Remove from heat, stir in cheese and extra butter. Season to taste.

  4. Place ragout on polenta and serve immediately.

  5. Ragout suitable to freeze. Polenta suitable to microwave.

  6. Photographed by Alan Benson.

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