Veal Stew with White Polenta
| Yield: | 9 Servings |
| Categories: | Soups, Stews |
| FOR VEAL STEW | ||
| 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) | ||
| FOR WHITE POLENTA | ||
| 1 1/2 | c | Cornmeal |
| 3/4 | ts | Salt |
| 5 | c | Water |
| 1 | Clove garlic, crushed |
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