Simple squared. Grilled veal cutlet & country polenta

Tonight I had a jones for some veal. Add to the jones a few days ago for some polenta and I had dinner already destined.
The simplest things are always the best. Foods not complicated with any more than just a few fresh ingredients, light seasoning and heat.

1 pound veal cutlet from leg, sliced thin
1 cup course ground corn meal
1 tablespoon butter
a glob of extra virgin olive oil
1/3 onion chopped fine
2 cloves garlic
1 cup and 1 half of chicken stock
salt & pepper

I sauté the onion and garlic in extra virgin olive oil. After it turned somewhat translucent I add the stock and bring to a boil. Pour the cornmeal in slowly and whisk together until light bubbling starts. Lower heat and continue on checking for moisture and adding more stock as needed. Salt & pepper to taste. 20 minutes later I rinse the veal in cold water and blot dry. Salt and hit with a tiny amount of olive oil and onto my pre-heated Le Creuset grill pan. Minute each side and done. Combine and add some more oil, black ground black pepper. Meat is still pink in the middle. Alongside I enjoyed a 2001 Clarendon Hills Grenache Kangarilla Vineyard.
It’s a decent Tuesday night

Looks tasty!

No cheese in the polenta? What are you, a barbarian?

:slight_smile:

Looks nice.
Made polenta the other night and did it with the oven method. When it was done I threw chunks of cold-water lobster tails in, raw, and let the latent heat cook them. Waited 8 minutes and served.

Perfectly cooked lobster.

why did you “rinse the veal”?

Suzanne
I have always cold washed pork and chicken in the past, so I guess this is just an extension of that act of germ minimizing. I am sure it’s a futile act that won’t garner any points with those ‘better’ in the know around here and I probably won’t be getting any James Beard award anytime soon, but it tasted good. [cheers.gif]

I wash and dry chicken but never veal, pork or beef. I just dry those.

I think it is whole poultry that is supposed to be washed.
The reasoning there is that if in the evisceration process, animal waste taints the skin surface or cavity, washing in salted water will minimize or eliminate the the threat of toxin ingestion.

Smaller cuts like cutlets of chicken of veal scallops shouldn’t be exposed to this kind of contamination.