Monday's recipe was Rosemary Veal Chops with Polenta by Chef Patrick LaVanty from Nicolinni's Restaurant in Boardman.
Recipe:
- Take 4 veal chops season with salt, black pepper, and fresh chopped rosemary.
- Heat skillet and add 2 tbsps of truffle infused olive oil.
- Sear chops on each side for 3 to 4 minutes on high heat.
- Remove chops from skillet and place in 400 degree oven for 8 minutes.
- Add 1 tsp of minced garlic into skillet, and quickly sauté deglaze with 1 1/2 cup red wine.
- Reserve the remainder of the wine for you and your valentine.
- Add 1 1/2 cup chicken stock reduce by 2/3 add 1/2 tbsp of fresh chopped rosemary, pinch of salt and black pepper.
- While red wine rosemary sauce is reducing, take 2 1/2 cups of chicken stock 2 cups milk and 2 tbsp truffle oil in add to saucepan and bring to a boil.
- Whisk in 1 1/2 cup of quick cooking polenta reduce heat and continue stirring in 1/4 cup grated Parmesan cheese.
- Salt and pepper to taste.
- Polenta is finished in approx 7 min and should have the consistency of mashed potatoes.
- Spoon polenta onto plate, remove veal chops from oven and place next to polenta.
- Swirl in 1 tbsp of softened butter into rosemary red wine reduction and spoon over veal chops.
- Garnish with sprig of fresh rosemary.
- Enjoy!
