Chef Abde Dahrouch’s Braised Veal Cheeks over Polenta Ingredients: » In a heavy-bottom pan or Dutch oven, cook bacon over medium heat until crispy. Remove and drain on paper towels.
Pond, 175 King of Prussia Road, Radnor; (610) 293-9411, pondrestaurant.com
4 oz. raw bacon
2 cups chopped onions
1 cup small, diced carrots
Salt to taste, freshly ground pepper
2 tsp. chopped garlic
2 lbs. shiitake mushrooms
1 cup Madeira wine
4 cups veal stock
1 bay leaf, 2 fresh thyme sprigs
8 veal cheeks, trimmed
3 cups whole milk
1 tbsp. butter
¾ cup yellow cornmeal
¼ cup freshly grated Parmigiana Reggiano cheese
1 tbsp. finely chopped fresh parsley leaves
» Sauté onions and carrots until soft (about four minutes); season with salt and pepper. Add garlic and mushrooms; sauté for two minutes.
» Deglaze with the Madeira and cook for one minute.
» Add veal stock, bay leaf and thyme, then bring to a simmer.
» Season veal with salt and pepper and add simmering liquid. Cook uncovered until cheeks are tender (about one hour), stirring occasionally.
» In a medium saucepan over medium heat, combine milk and butter; season with salt and pepper and simmer.
» Stir in cornmeal and cook until creamy and thick (about four minutes).
» Stir in cheese; add salt and pepper. Remove bay leaf and thyme sprigs.
» Spoon the polenta in the center of each plate and place a veal cheek over it. Garnish with bacon and parsley. Serves four.
Chef Abde Dahrouch’s Braised Veal Cheeks over Polenta
» In a heavy-bottom pan or Dutch oven, cook bacon over medium heat until crispy. Remove and drain on paper towels.