Veal Osso Bucco with Creamy Polenta
Ingredients
- 1-2 lbs Cooked Gold Canyon Premium Veal Osso Bucco
- 2 cups Polenta
- 6 cups Water
- 4 cups Shamrock Farms Whole Milk
- 2 cups Shamrock Farms Heavy Cream
- 1½ tsp Katy’s Kitchen Fennel Seed, ground
- 1 tsp Katy’s Kitchen Ground Coriander
- 2½ tsp Katy’s Kitchen Kosher Salt
- ½ cup Shamrock Farms Unsalted Butter
- ¾ cup Markon Ready-Set-Serve Fresh Parsley, finely chopped
- ½ cup Grated Romano Cheese
DIRECTIONS
Heat the Veal Osso Bucco in hot water until warmed through. Remove from the cryo-vac packaging before serving.
In a large pot, combine water, milk, and cream. Add fennel seed, coriander, and salt. Bring to a simmer over medium heat and let simmer gently for 5-10 minutes to infuse the spices.
Slowly whisk in the polenta in a steady stream to avoid lumps. Reduce heat to low.
Simmer gently, stirring frequently, for 30-40 minutes until the mixture is thick, creamy, and the grains are tender. Add a splash of water or milk if it thickens too much.
Stir in butter and chopped parsley. Adjust seasoning with salt to taste. Add grated Romano cheese and stir to combine.
Let the polenta sit for a few minutes after cooking. Add more water if needed to loosen before serving.
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