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Pan Seared Polenta with Veal and Artichoke Sauce
Ingredients
- 1 (16 ounce) tube organic polenta, cut crosswise into 8 slices
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 pound ground veal
- 1 (25 ounce) jar Mezzetta Napa Valley Bistro Artichoke Marinara Sauce
- 1/2 cup freshly shredded Lunds and Byerly’s Parmigiano Reggiano
Directions
Heat a
large nonstick skillet over medium high heat for 2 minutes. Season polenta slices
with salt and pepper. Add 2 tablespoons olive oil to hot skillet; swirl to coat.
Brown polenta slices for 1 minute on each side, transfer to serving platter; cover
with foil to keep warm. Add remaining olive oil and onion
to skillet; sauté until onions soften (2-3 minutes). Stir in garlic; cook 30 seconds.
Add ground veal, breaking up with a spoon; cook until browned and juices run clear
(4- 5 minutes). Stir in marinara sauce; simmer 5-6 minutes. Arrange
2 polenta rounds on each plate; spoon veal sauce over, sprinkle with cheese.
Amount: 4 servings Serving
Suggestion: Serve with Italian salad greens with a balsamic vinaigrette and
Ciabatta bread. Source: www.lundsandbyerlys.com Click
Here to see Dana's Recipe Book
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