Try this Veal Stew with White Polenta recipe, or contribute your own.
Suggest a better descriptionTrim fat from veal. Cut veal into 1-1/2-inch cubes. Heat oil in a large Dutch oven over medium-high heat. Add veal and garlic; cook 5 minutes or until veal loses its pink color. Add carrot and next 9 ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes. Add mushrooms, and cook, uncovered, 45 minutes or until veal is tender. Combine cornstarch and water; add to stew. Cook 2 minutes or until slightly thickened, stirring constantly. Discard bay leaves. Ladle White Polenta into individual pasta bowls; top with stew. Sprinkle with cheese. Yield: 9 servings (serving size: 1 cup stew, 1/2 cup polenta, and 1 teaspoon cheese). INSTRUCTIONS FOR WHITE POLENTA: Combine cornmeal and salt in a large saucepan. Gradually add water and garlic, stirring constantly with a wire whisk. Bring to a boil; reduce heat to medium-low. Cook, uncovered, 15 minutes or until thickeneed, stirring frequently. Yield: 9 servings (serving size: 1/2 cup). Per serving: 299 Calories; 9g Fat (30% calories from fat); 19g Protein; 28g Carbohydrate; 58mg Cholesterol; 463mg Sodium Serving Ideas : Garnish with parsley, if desired. Serve warm. NOTES : Serve crusty Italian bread to sop up the rich veal and wine juices. We recommend a Barbera dAlba or Barbera dAsti wine for making and serving with this dish. Substitute 2 pounds of lean, boneless bottom round roast for veal, if desired. Recipe by: Cooking Light, Sept 1994, page 96 Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (328g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 109 | ||
Calories from Fat: 12 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0.9mg | 0 % | |
Sodium 58.8mg | 2 % | |
Potassium 233.3mg | 6 % | |
Total Carbohydrate 13.5g | 4 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 11.6g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 109
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