Veal Scallopini with Spinach and Polenta
(Serves 4)
We have fresh cornmeal from Weatherbury Farms that we are going to boil into a creamy and rich polenta. What is polenta you’re wondering? It’s when you boil cornmeal which will give it a similar texture to porridge. We are going to pair this with a tasty veal scallopini with spinach.
We will start by boiling 1 quart o chicken stock on our induction. Add in 2 tablespoons of butter with the chicken stock. We will season this with a pinch of salt, and 1 tablespoon of truffle oil. The star of our show, we are going to add the polenta into this mixture. You’ll want to stir this in and keep stirring until everything is well incorporated.
While we let that cook, we are going to move onto our veal. We are going to cook this in a cast iron pan on the induction. Make sure to preheat your pan before adding in your meat. Push the heat up to high in order to get the pan up to temperature. We’ve made our cuts of veal very flat by pounding them out, and just season each side with 1 tablespoon of salt.
Chef’s Tip: Push your cuts away from you as you place them on the pan to avoid splatter.
Make sure to not overcrowd the pan if you can only fit 1 – 2 at a time that’s alright. Depending on the thickness of your veal cuts this will take about 1 – 3 minutes on each side. After the veal had cooked thoroughly for a few minutes, add in some chopped spinach, a pinch more of salt, and 2 tablespoons of harissa sauce. Cook this for 1 – 3 minutes until the spinach is soft.
Once the polenta has boiled for 5 - 10 minutes we will add seasonings and some cheese. Add 2 tablespoons of sun-dried pesto for additional flavor. You can also add an additional teaspoon of salt. We used 3 tablespoons of goat cheese, but if you prefer mozzarella or parmesan cheese you can do that instead. This will make this rich and creamy and add more depth to the flavor. To finish out the polenta add 1 tablespoon of clarified butter and mix until it is melted completely.
You can serve these individually, or with the veal on top like we did. This is a great, rich, and creamy polenta with an amazing veal scallopini. Thank you, Weatherbury Farms, for the fresh ingredients.
Ingredients:
- 1qt chicken stock
- ½ tsp salt
- ½ tsp black pepper (for polenta)
- 1 tsp truffle oil
- 2 cups ground cornmeal (polenta)
- 2 lb veal scallopini
- Salt /pepper (for veal)
- 2 tbsp butter (veal)
- 2 tbsp sundried pesto
- 3 tbsp chevre cheese
- 2 bunch fresh spinach torn
- 2 tbsp harissa
- 1 tbsp butter (polenta)
Method:
- In a stock pot bring chicken stock to a boil add butter salt and pepper
- Next add truffle oil and pour in polenta
- Whisk polenta to make sure there are no lumps should take a few minutes
- Bring burner to low to simmer stirring with a rubber spatula
- While the polenta cooks, heat cast iron pan to high and add butter
- Season Veal with salt and pepper
- Pan sear on each side about 2 minutes
- Once cooked remove form pan
- Add torn spinach slightly wilt
- Next add Harissa and bring to a simmer, fold in veal and keep warm until plating
- To finish the polenta, we add sundried tomato pesto, the chevre and butter
- To plate start with a generous portion of polenta on the bottom
- Next add the spinach and veal
- Top with a drizzle of truffle oil and some fresh parsley and enjoy
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