Veal Roll-Ups with Polenta
Veal roll-ups with polenta is a recipe featuring fresh ingredients from the meat category. Try this and other recipes from Spoonsparrow!
Ingredients
- 12 small veal cutlets (≈50 g each)
- 12 slices Parma ham
- 1 stalk sage
- Salt
- Pepper
- 2 tbsp plant oil
- 1 onion
- 1 Garlic clove
- 1 tsp tomato paste
- 150 ml red wine
- 150 ml meat broth
- 200 ml milk
- 400 ml meat or vegetable broth
- Salt
- 150 g instant cornmeal
- 1 tbsp butter
Instructions
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1.
Rinse the cutlets, pat dry and lightly pound if needed. Top each with a slice of Parma ham. Rinse the sage, pat dry and remove leaves. Spread on the ham and roll up. Tie with kitchen twine or secure with toothpicks. Season with salt and pepper and brown in hot oil all sides in a pan. Peel and finely dice the onion and garlic. Remove the roll-ups from the pan and sauté the onion and garlic until lightly golden. Stir in tomato paste, then deglaze with wine and broth. Simmer gently for about 10 minutes.
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2.
For the polenta, bring milk, broth and a pinch of salt to a boil. Whisk in the cornmeal slowly. Cover and simmer on low heat for 4–5 minutes. Remove the lid, stir in butter and cook, stirring occasionally with a ladle, for another 5–10 minutes until creamy. Add more broth if needed to reach desired consistency. Taste before serving.
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3.
Return the roll-ups to the sauce, cover and let steam gently for about 5 minutes. Season the sauce with salt and pepper and serve the roll-ups with sauce and polenta on a plate.
