Recipe

牛肉片with mushrooms and polenta

Polenta, a type of cornmeal made from ground maize, is a staple food in northern Italy. It is cooked into a kind of porridge and can be served soft and creamy, or set firm then fried or chargrilled.

Nov 30, 2009 1:00pm
  • 5 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

牛肉片with mushrooms and polenta
  • 2 cup (500ml) milk
  • 1 cup (170g) instant polenta
  • 2 tablespoon olive oil
  • 4 veal cutlets
  • 500 gram mixed mushrooms such as swiss brown, oyster and enoki, sliced
  • 8 sage leaves, to serve (optional)

Method

牛肉片with mushrooms and polenta
  • 1
    Heat milk with 2 cups water in a large saucepan on high. When simmering, add polenta in a thin stream, whisking constantly. Reduce heat to low and cook for 5 minutes, stirring regularly. Season to taste and keep warm.
  • 2
    Meanwhile, heat half of oil in a large frying pan. Cook veal for 3-5 minutes each side, depending on thickness, until cooked. Remove from pan and cover loosely with foil.
  • 3
    Heat remaining oil in same pan on medium. Cook swiss brown mushrooms for 3 minutes, until tender. Add oyster and enoki mushrooms and cook for another minute.
  • 4
    Top polenta with veal, mushrooms and sage leaves, if using, to serve.

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