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Ingredientes
- 4 ounce raw bacon minced
- 2 c. minced onions
- 1 c. small-diced carrots Salt to taste Freshly-grnd black pepper to taste
- 2 tsp minced garlic
- 2 lb assorted exotic mushrooms cleaned, sliced
- 1 c. Madeira wine
- 4 c. veal stock
- 1 x bay leaf
- 2 x fresh thyme sprigs
- 8 x veal cheeks trimmed
- 3 c. whole lowfat milk
- 1 Tbsp. butter
- 3/4 c. yellow cornmeal
- 1/4 c. freshly-grated Parmigiano-Reggiano
- 1 Tbsp. finely-minced fresh parsley leaves
Direcciones
- In a heavy bottom pan or possibly Dutch oven, over medium heat, cook the bacon till crispy. Remove the bacon and drain on paper towels. Set aside.
- Add in the onions and carrots. Season with salt and pepper. Saute/fry till soft, about 4 min. Add in the garlic and mushrooms. Season with salt and pepper. Saute/fry for 2 min. Deglaze with the Madeira and cook for 1 minute. Add in the veal stock, bay leaf, and thyme, and bring to a simmer.
- Season the veal with salt and pepper and add in the simmering liquid. Cook, uncovered till the cheeks are tender, about 1 hour, stirring occasionally to prevent the bottom from sticking.
- In a medium-size saucepan, over medium heat, combine the lowfat milk and butter. Season with salt and pepper. Bring to a simmer. Stir in the cornmeal and cook till creamy and thick, about 4 min. Stir in the cheese. Season with salt and pepper. Remove the bay leaf and thyme sprigs from the veal mix.
- Spoon the polenta in the center of each serving plate. Lay a veal cheek over the polenta. Spoon the sauce over the cheeks. Garnish with the reserved crispy bacon and parsley.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 786g | |
| Recipe makes 4 servings | |
| Calories 535 | |
| Calories from Fat 212 | 40% |
| Total Fat 23.62g | 30% |
| Saturated Fat 9.94g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 1129mg | 47% |
| Potassium 1356mg | 39% |
| Total Carbs 57.51g | 15% |
| Dietary Fiber 10.9g | 36% |
| Sugars 13.88g | 9% |
| Protein 22.91g | 37% |
