Veal chops with sage & creamy squash polenta
Enjoy time together at the weekend preparing this special dish for two
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 1 hr
- Heat oven to 180C/160C fan/gas 4. For the polenta, toss the squash and oil with a little salt, then roast for 40 mins until really tender. Whizz squash to a purée with the milk. Leave the oven on. Cook polenta following pack instructions. Once soft and creamy, stir in the purée and Parmesan with seasoning. Keep warm.
- Heat the butter and oil in an ovenproof pan (if you have one) until sizzling. Press a few sage leaves onto the chops, season generously, then fry over a high heat for 2 mins on each side until golden and crisp. Transfer to the oven for 5 mins to finish cooking (tip everything into a small roasting tin if your pan isn't ovenproof). Check the veal is just cooked through but still juicy, then rest for a few mins while you dish up the polenta and salad (see recipe below). If the polenta has firmed up too much, loosen with a splash more milk, then divide between two plates. Top each with a chop and spoon over any pan juices.
PER SERVING
881 kcalories, protein 47.0g, carbohydrate 42.0g, fat 60.0 g, saturated fat 25.0g, fibre 5.0g, sugar 15.0g, salt 0.67 g
Recipe from Good Food magazine, June 2011.
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http://www.bbcgoodfood.com/recipes/1369650/
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Ingredients
FOR THE POLENTA
- 500g chunk butternut squash , peeled and diced
- 2 tsp olive oil
- 100ml milk
- 50g polenta
- 2 tbsp grated Parmesan
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 1 hr
Ingredients
FOR THE POLENTA
- 500g chunk butternut squash , peeled and diced
- 2 tsp olive oil
- 100ml milk
- 50g polenta
- 2 tbsp grated Parmesan
PER SERVING
881 kcalories, protein 47.0g, carbohydrate 42.0g, fat 60.0 g, saturated fat 25.0g, fibre 5.0g, sugar 15.0g, salt 0.67 g
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