Veal medallions with tomato sauce & polenta
easy
15 mins
15 mins
Ingredients
- 50 g + some butter
- 7-10 Tbsp Salt
- 250 g Polenta (corn semolina)
- 100 g Parmesan (piece)
- 1 kg ripe tomatoes
- 1 Onion
- 2 Garlic cloves
- 3 Branches of rosemary
- 4-5 Stem(s) Thyme
- 5-6 Tbsp Olive oil
- 2 TABLESPOONS Tomato paste
- 200 ml dry red wine
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 4 Veal medallions (approx. 150 g each; approx. 4 cm thick)
- 75 g black olives (without stone)
- 5-6 Stem(s) Basil
Directions
- 1
Bring 1 l water, 50 g butter and 1 teaspoon salt to the boil. Stir in polenta with a whisk. Bring to the boil while stirring and simmer at low heat for about 15 minutes, stirring vigorously from time to time. Grate cheese finely and stir in.
- 2
Spread the polenta in a greased flat form (approx. 24 x 26 cm). Let it cool down.
- 3
Wash, quarter, seed and chop the tomatoes. Peel onion and garlic, dice finely. Wash rosemary and thyme, chop finely. Heat 2 tablespoons of oil. Sauté onion and garlic.
- 4
Briefly sauté the tomato paste. Add tomatoes, rosemary, thyme and wine. Season with salt, pepper and some sugar. Simmer the sauce open for about 30 minutes.
- 5
Preheat oven to 125 °C (circulating air: 100 °C/gas: see manufacturer) and heat 1-2 tbsp. oil in a pan. Dab meat dry and fry on both sides. Season medallions with salt and pepper and place on a baking tray.
- 6
For pink (medium) roasted medallions, continue roasting in the oven for 10-15 minutes.
- 7
Overturn polenta, cut into rhombuses. Fry in a large pan in 2 tablespoons of hot oil until golden brown in portions.
- 8
Chop olives. Wash and finely chop the basil. Stir the olives and basil into the sugo and season to taste. Season meat with salt and pepper. Serve with sauce and polenta. Green beans taste good with it.
- 9
Drink tip: red wine, e.g. Barbera d'Asti.
Nutrition Facts
750 kcal
49 g
34 g
47 g
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