Marsalassa Braised Veal Cheek with Creamy Polenta
recipe

A delicious recipe that combines slow-braised veal cheek and creamy polenta, creating an unforgettable taste experience. Preparation time is approximately 3 hours, and this recipe serves 4.
Ingredients:
- 1 kg veal cheek
- 2 tablespoons olive oil
- 2 onions, chopped
- 3 garlic cloves, crushed
- 2 carrots, diced
- 2 celery stalks, diced
- 400 ml Marsala wine
- 500 ml beef stock
- 2 bay leaves
- 1 teaspoon fresh rosemary, chopped
- Salt and pepper to taste
Creamy Polenta:
- 200 g polenta
- 800 ml water
- 50 g butter
- 100 ml heavy cream
- Salt to taste
- Grated Parmesan cheese, for serving
Instructions:
1. Heat olive oil in a large pot over medium heat. Sear the veal cheek on all sides. Remove the meat from the pot and set aside.
2. Add onions, garlic, carrots, and celery to the pot. Sauté the vegetables for a few minutes until softened.
3. Pour the Marsala wine into the pot and bring to a boil, scraping up any stuck bits from the bottom. Add the beef stock, bay leaves, rosemary, and seasonings.
4. Return the veal cheek to the pot and cover with a lid. Simmer on low heat for about 2-2.5 hours, until the meat is very tender.
5. Meanwhile, prepare the polenta. Bring water to a boil in a saucepan. Add salt and gradually whisk in the polenta while stirring continuously. Cook for about 30 minutes until the polenta is thick and creamy.
6. Remove the pot from the heat and stir in the butter and heavy cream. Adjust seasoning with salt if needed.
7. Serve the veal cheek alongside the polenta and sprinkle with grated Parmesan cheese.
Nutritional Information (per serving):
- Calories: 650 kcal
- Protein: 45 g
- Carbohydrates: 50 g
- Fat: 30 g
- Fiber: 3 g

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