Braised Veal Cheeks Over Creamy Polenta

Recipe Ingredients

4 oz	113g	Raw bacon - chopped
2 cups	125g / 4.4oz	Chopped onions
1 cup	110g / 3.9oz	Small-diced carrots
		Salt - to taste
		Freshly-ground black pepper - to taste
2 teaspoons	10ml	Chopped garlic
2 lbs	908g / 32oz	Assorted exotic mushrooms - cleaned, sliced
1 cup	237ml	Madeira wine
4 cups	948ml	Veal stock
1		Bay leaf
2		Fresh thyme sprigs
8		Veal cheeks - trimmed
3 cups	711ml	Whole milk
1 tablespoon	15ml	Butter
3/4 cup	46g / 1.6oz	Yellow cornmeal
1/4 cup	49g / 1.7oz	Freshly-grated Parmigiano-Reggiano
1 tablespoon	15ml	Finely-chopped fresh parsley leaves

Recipe Instructions

In a heavy bottom pan or Dutch oven, over medium heat, cook the bacon until crispy. Remove the bacon and drain on paper towels. Set aside.

Add the onions and carrots. Season with salt and pepper. Saute until soft, about 4 minutes. Add the garlic and mushrooms. Season with salt and pepper. Saute for 2 minutes. Deglaze with the Madeira and cook for 1 minute. Add the veal stock, bay leaf, and thyme, and bring to a simmer.

Season the veal with salt and pepper and add the simmering liquid. Cook, uncovered until the cheeks are tender, about 1 hour, stirring occasionally to prevent the bottom from sticking.

In a medium-size saucepan, over medium heat, combine the milk and butter. Season with salt and pepper. Bring to a simmer. Stir in the cornmeal and cook until creamy and thick, about 4 minutes. Stir in the cheese. Season with salt and pepper. Remove the bay leaf and thyme sprigs from the veal mixture.

Spoon the polenta in the center of each serving plate. Lay a veal cheek over the polenta. Spoon the sauce over the cheeks. Garnish with the reserved crispy bacon and parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D71) - from the TV FOOD - NETWORK

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