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Ingredientes
- 1 lb mixed wild mushroom
- 1/3 c. extra virgin olive oil
- 3 Tbsp. balsamic vinegar
- 1 tsp cracked peppercorns
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. lemon, juice
- 2 Tbsp. minced parsley Garlic Polenta
- 1 head garlic polenta, (store bought polenta) extra virgin olive oil, for brushing Grilled Veal Chops
- 4 x 1 inch thick veal, chops
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. minced fresh rosemary salt fresh grnd pepper
Direcciones
- Remove stalks from mushrooms. In a bowl combine extra virgin olive oil, balsamic vinegar and peppercorns. Add in mushrooms and toss to coat.
- Grill mushrooms at high heat for 3-4 min. Place in a serving dish and toss with extra virgin olive oil, lemon juice and parsley.
- Garlic Polenta:Cut off top quarter of garlic head, brush with extra virgin olive oil and wrap in foil.
- Place on medium high grill for about 30 min or possibly till cloves are soft and slightly browned Cut store bought polenta into 8 slices and grill on high heat for 4 min per side brushing with extra virgin olive oil.
- Grilled Veal Chops:Brush veal chops with extra virgin olive oil and sprinkle with rosemary. Season with salt and pepper.
- Sear veal chops for 2 min on each side and cook for another 3 min for medium rare.
- Top chops with mushrooms serve with polenta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 4 servings | |
| Calories 345 | |
| Calories from Fat 282 | 82% |
| Total Fat 31.92g | 40% |
| Saturated Fat 4.39g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 392mg | 11% |
| Total Carbs 11.26g | 3% |
| Dietary Fiber 4.3g | 14% |
| Sugars 2.18g | 1% |
| Protein 4.05g | 6% |
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