Ingredients

for the polenta:

• 2 quarts water
• 2 teaspoons kosher salt, plus more for seasoning
• 2 1/2 cups stone-ground cornmeal
• 6 tablespoons unsalted butter
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• Freshly ground black pepper

for the stew:

• 3 tablespoons pure olive oil
• 3 pounds boneless veal shoulder, cut into 1 1/2-inch pieces
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon unsalted butter
• 2 celery ribs, finely chopped
• 1 large onion, finely chopped
• 1 large carrot, finely chopped
• 2 cups dry white wine
• 1 cup tomato sauce
• 1 tablespoon coarsely chopped rosemary
• 2 tablespoons chopped flat-leaf parsley
• 1 teaspoon finely grated lemon zest

Preparation

For the polenta:

1. Preheat the oven to 450°F. In a medium ovenproof saucepan, bring the water to a boil over high heat. Add 2 teaspoons of salt and reduce to a gentle simmer. Slowly whisk in the cornmeal until smooth and bring to a simmer, whisking constantly, over low heat; cover and transfer to the oven. Bake for 1 hour and 30 minutes, stirring vigorously every 15 minutes, until thick and no longer gritty. Stir in the butter and 1/2 cup of Parmesan cheese, season with salt and pepper.

For the stew:

1. In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil. Add half of the veal, season with salt and pepper, and cook over moderately high heat until browned all over, about 8 minutes. Transfer the veal to a plate. Repeat with another 1 tablespoon of olive oil and the remaining veal. Pour off the oil.

2. In the casserole, melt the butter in the remaining 1 tablespoon of olive oil. Add the celery, onion, and carrot and cook over low heat until softened and golden, about 12 minutes. Add the wine and boil over moderately high heat until almost evaporated, about 12 minutes. Add the tomato sauce, rosemary, and veal, along with any accumulated juices. Cover and simmer over low heat, stirring once or twice, until the veal is very tender, about 1 hour and 15 minutes. Stir in the parsley and lemon zest and season with salt and pepper.

3. Spoon the polenta into bowls, top with the veal stew and serve with more Parmesan.

Ingredients

• 450 grams (1 pound) veal cut into cubes
• 1 medium onion
• 100 ml (1/2 cup) olive oil
• Nutmeg (to taste)
• Pepper (to taste)
• Coriander (to taste)
• 1 teaspoon paprika
• 100 ml (1/2 cup) white wine
• 3 cloves of garlic
• 1 tablespoon Worcestershire sauce
• 200 grams (1 cup) rice
• 3 bay leaves
• Salt (to taste)

Preparation

Season the meat with salt, nutmeg, pepper, paprika, two chopped garlic cloves, white wine, Worcestershire sauce and bay leaf. Let marinate for 1 hour.

Meanwhile, place 50 ml (1/4 cup) olive oil and one chopped garlic clove in a saucepan and saute over low heat for 2 to 3 minutes, stirring occasionally. Add the rice and season with a little salt. Stir and fry the rice for 1 minute. Pour the water (twice the rice volume) and boil over medium high heat. When starts boiling, reduce to low heat and cook for about 10 minutes. Turn off the heat and set aside.

In a frying pan, place the remaining olive oil, a chopped onion and saute over low heat until the onion start to turn golden brown. Add the meat together with the marinade and fry over medium-low heat for 15 to 20 minutes, stirring occasionally.

Add the rice to the frying pan, mix everything nicely and turn off the heat. Sprinkle with chopped coriander and serve.

Food From Portugal

Ingredients

• 1 cup beef stock or canned beef broth
• 1 cup chicken stock or canned low-salt chicken broth
• 1 pound veal scaloppine
• All purpose flour
• 3 tablespoons (about) olive oil
• 1 cup whipping cream
• 3/4 cup chopped seeded plum tomatoes
• 6 tablespoons chopped fresh basil
• 1 tablespoon tomato paste
• 2/3 cup crumbled Gorgonzola cheese

Preparation

Boil both stocks in medium saucepan until reduced to 1 cup, about 10 minutes. Remove from heat.

Sprinkle veal with salt and pepper. Dredge veal in flour to coat; shake off excess. Heat 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add veal and sauté until cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining veal, adding more oil to skillet as necessary.

Add reduced stock mixture, cream, 1/2 cup chopped tomatoes, 4 tablespoons basil and tomato paste to skillet. Simmer until reduced to sauce consistency, whisking frequently, about 5 minutes. Add 1/3 cup Gorgonzola; stir until melted.

Pour sauce over veal. Sprinkle with remaining 1/4 cup chopped tomatoes, 2 tablespoons basil and 1/3 cup Gorgonzola.

Bon Appetit, April 1999