Gruyere Polenta with Ground Veal and Fennel

Servings: 2


Ingredients:

Polenta:
1 quart water
3 tablespoons olive oil, divided
1 1/2 teaspoon salt
2 1/2 pounds instant polenta mix
1 cup Wisconsin Gruyere Cheese, shredded
1 yellow onion, diced
3 cloves garlic
1 pound ground veal
1 tablespoon whole fennel seed
1 tablespoon dried Italian seasonings
Salt and Pepper, to taste

To assemble:
Prepared marinara sauce
2 slice Wisconsin Gruyère polenta
4 fluid ounces olive oil
2 pinch garlic, minced or sliced
4 tablespoons red onion
4 tablespoons yellow bell pepper
4 tablespoons red bell pepper
2 pinch fresh oregano
2 pinch fresh rosemary
4 tablespoons good quality red wine

Cooking Directions:

For Polenta: Simmer water with 1 tablespoon oil and salt. Add polenta mix while whisking constantly. Cook according to package, usually three to five minutes. Remove from heat and stir in cheese mix. Meanwhile heat remaining olive oil and sauté garlic and diced onion to opaque. Add ground veal and cook to brown. Season with fennel seed, Italian seasonings, salt and pepper. In glass pan place one-third polenta mixture. Top with one-third veal mixture. Continue to layer. Chill to set.

For assembly: Place tomato sauce on bottom of plate. Sauté polenta to brown and reheat. Place on sauce. Meanwhile sauté garlic, onions and peppers in olive oil until wilted. Deglaze with red wine. Top polenta with pepper mixture. Garnish with fresh herbs of choice.

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