Title: Veal Stew with White Polenta
Categories: Soups and, Stews
Yield: 9 Servings

-------------------------------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

Trim fat from veal. Cut veal into 1-1/2-inch cubes.

Heat oil in a large Dutch oven over medium-high heat. Add veal and garlic;
cook 5 minutes or until veal loses its pink color. Add carrot and next 9
ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15
minutes.

Add mushrooms, and cook, uncovered, 45 minutes or until veal is tender.

Combine cornstarch and water; add to stew. Cook 2 minutes or until slightly
thickened, stirring constantly. Discard bay leaves.

Ladle White Polenta into individual pasta bowls; top with stew. Sprinkle
with cheese. Yield: 9 servings (serving size: 1 cup stew, 1/2 cup polenta,
and 1 teaspoon cheese).

INSTRUCTIONS FOR WHITE POLENTA: Combine cornmeal and salt in a large
saucepan. Gradually add water and garlic, stirring constantly with a wire
whisk. Bring to a boil; reduce heat to medium-low. Cook, uncovered, 15
minutes or until thickeneed, stirring frequently. Yield: 9 servings
(serving size: 1/2 cup).

Per serving: 299 Calories; 9g Fat (30% calories from fat); 19g Protein; 28g
Carbohydrate; 58mg Cholesterol; 463mg Sodium

Serving Ideas : Garnish with parsley, if desired. Serve warm.

NOTES : Serve crusty Italian bread to sop up the rich veal and wine juices.
We recommend a Barbera d'Alba or Barbera d'Asti wine for making and serving
with this dish. Substitute 2 pounds of lean, boneless bottom round roast
for veal, if desired.

Recipe by: Cooking Light, Sept 1994, page 96

Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.