Entree - Complete meal - Celiac safe - Lactose intolerant safe and vegetarian (see notes below)
2 cups Italian Polenta flour
3 onions, 1/2 minced and the remaining sliced.
5 tbsp extra virgin olive oil
1 lb veal tenderloin, cubed
2 sage leave
1/4 cup dry white wine
4 oz parmigiano, grated
Bring 8 cups of water to boil and add salt. Slowly pour polenta flour into boiling water, whisking constantly to avoid lumps. Stir for a couple minutes more, then lower heat, cover with lid and simmer for 45-50 minutes.
Meanwhile, in a large skillet over medium-heat, sautee the minced onion with 2 tbsp of olive oil until translucent, then add sage and veal cubes and sautee until meat is well browned. Deglaze skillet with wine, season with sale and pepper and simmer for 45 minutes.
In another skillet warm the remainig olive oil, then add sliced onions and sautee until golden: don't burn them or they'll become bitter, if needed, add a few tbsp of water or broth.
Preheat oven to 375.
Grease a deep baking dish and layer polenta, onions and parmigiano until you finish all ingredients. Bake until cheese is golden. Serve immediately with veal.
This recipe serves 4-6 people.
- If you avoid cheese this recipe is Lactose intolerant safe.
- This recipe is safe for celiacs.
- If you are vegeterian, you can substitute veal with broccoli or cauliflower and adjust cooking time. You can also layer them directly with onions and polenta.