Veal chop topped with melting Manchego on a creamy sage and onion polenta

Method

1. Mix the garlic and thyme with the olive oil and lemon zest and rub all over the veal chops. Refrigerate for 1 hour.

2. For the polenta: remove the stalks from the sage leaves and reserve. Chop the leaves finely.

3. Melt the butter in a saucepan and add the onion and sage leaves. Cook over a low heat for 20 minutes, until soft and caramelised.

4. Heat the milk and the reserved sage stalks together. Strain the milk and return it to the pan. Add the nutmeg and slowly whisk in the polenta. Cook for 2 minutes, over a low heat, stirring constantly.

5. Add the caramelised onions and mascarpone and season to taste.


6. Pre-heat a griddle pan, season the chops and cook over a medium heat for 5-6 minutes on each side.

7. Top the chops with the slices of membrillo and manchego and scatter with plenty of cracked black pepper. Grill for 1-2 minutes, until golden and bubbling.

8. Divide the polenta between 4 heated plates and top each with a chop. Serve with a watercress salad.

Comments                        add a comment

Be the first to add a comment...

Ingredients

2 garlic cloves, crushed
3 tsp thyme leaves
150ml Olive oil
1 lemon, zest only
4 veal chops
120g quince paste, (membrillo), thinly sliced
120g Manchego cheese, thinly sliced
cracked black pepper

For the polenta

100g Butter
20 sage leaves
400g Spanish onions, thinly sliced
1 cup instant Polenta
3 cups Milk
pinch Nutmeg
4 tbsp Mascarpone

To serve

watercress salad

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Great discounts on cookware
Competitions: great prizes up for grabs
Special offers on wine