Name: Grilled Veal Chops and Polenta
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4 to 6 servings
Ingredients: 1 roasted red bell pepper, peeled, seeded and diced; 125 ml (½ cup) fresh corn kernels, cooked (about 1 ear); 2 green onions, chopped; 30 ml (2 tbsp) olive oil; 15 ml (1 tbsp) balsamic vinegar; Salt and pepper; 1 litre (4 cups) chicken broth; 250 ml (1 cup) fine or medium cornmeal (No. 120 or 250); 250 ml (1 cup) grated Parmigiano Reggiano cheese; 60 ml (¼ cup) whipping cream; 4 veal chops, about 4-cm (1 ½-inch) thick, with the bone

Note from Ricardo

Cornmeal if often associated with a number indicating the fineness of the grind. The higher the number, the finer is the cornmeal : Corn flour, for example, is associated with the number 600, but there are also meal numbered 120 (large), 250 (medium) and 400 (fine)..

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Grilled Veal Chops and Polenta

Categories

Ingredients

Vegetables

Creamy Polenta

Veal Chops

Preparation

Vegetables

Creamy Polenta

Veal Chops

Note from Ricardo

Personal Note