Veal Birds With Polenta Recipe
Ingredients
| Veal cutlet | 1 Kilogram, thinly sliced | |
| 6 thin slices Prosciutto (Italian ham) | ||
| 2 slices Mozzarella cheese, cut in 6 pieces | ||
| Butter/Margarine | 30 Milliliter | |
| Onion | 30 Milliliter, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Condensed cream of mushroom soup | 1 Can (10oz) | |
| Milk | 75 Milliliter | |
| Water | 1 Large | |
| Cornmeal | 250 Milliliter | |
| Salt | 5 Milliliter | |
Directions
Cut veal into 6 pieces; pound.
Place 1 slice Prosciutto on each piece veal, top with cheese.
Roll up; fasten with toothpicks.
In frying pan, brown roll-ups in butter.
Push to side and cook onion with garlic until tender.
Stir in soup and milk; cover.
Cook over low heat 45 minutes or until tender.
Stir occasionally.
Meanwhile, mix 250 mL (1 cup) water, cornmeal and salt.
Pour into 750 mL (3 cups) boiling water, stirring constantly Cook until thickened, stirring often; cover.
Cook over low heat for 25 minutes.
Spoon mixture around edge of platter.
Arrange roll-ups in centre.
Place 1 slice Prosciutto on each piece veal, top with cheese.
Roll up; fasten with toothpicks.
In frying pan, brown roll-ups in butter.
Push to side and cook onion with garlic until tender.
Stir in soup and milk; cover.
Cook over low heat 45 minutes or until tender.
Stir occasionally.
Meanwhile, mix 250 mL (1 cup) water, cornmeal and salt.
Pour into 750 mL (3 cups) boiling water, stirring constantly Cook until thickened, stirring often; cover.
Cook over low heat for 25 minutes.
Spoon mixture around edge of platter.
Arrange roll-ups in centre.
Chef
