Veal rolls with polenta and asparagus

Name: Veal rolls with polenta and asparagus
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 250 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g + 4 tablespoons butter; 150 g Polenta; 4 Veal cutlet (approx. 120 g each); 150 g Fresh goat cheese; 4 TABLESPOONS Breadcrumbs; 1 (approx. 100 g) Tomato; 1 kg Asparagus; 2 TABLESPOONS Olive oil; 200 ml Veal stock; 4 TABLESPOONS dry white wine; 2 stem(s) Basil; 1 pinch Sugar; 7-10 Tbsp Oil; 7-10 Tbsp wooden skewers

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

250 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g + 4 tablespoons butter
150 g Polenta
4 Veal cutlet (approx. 120 g each)
150 g Fresh goat cheese
4 TABLESPOONS Breadcrumbs
1 (approx. 100 g) Tomato
1 kg Asparagus
2 TABLESPOONS Olive oil
200 ml Veal stock
4 TABLESPOONS dry white wine
2 stem(s) Basil
1 pinch Sugar
7-10 Tbsp Oil
7-10 Tbsp wooden skewers

Directions

1
Bring milk, 250 ml water, 1 teaspoon salt, pepper and 50 g butter to the boil. Stir in polenta and let it swell for about 10 minutes. Spread 1/3 of a baking tray with oil. Spread polenta while still hot and let it cool down.
2
Wash the meat, dab dry and beat each meat about 4 mm thin. Season with salt and pepper. Spread the roulades with cream cheese and sprinkle each with 1 tbsp. breadcrumbs. Roll up the roulades and pin them with a wooden skewer.
3
Wash and quarter the tomato, remove the seeds and finely dice the flesh. Wash and peel the asparagus, cut off the woody ends. Cut asparagus lengthwise in half. Heat oil in an ovenproof pan with lid.
4
Fry the roulades in it all around for about 6 minutes. Deglaze with veal stock and white wine and bring to the boil. Cover and braise in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for about 20 minutes.
5
Wash basil, shake dry, pluck leaves from the stems and cut into strips. Cut 12 triangles (approx. 8 x 4 cm) from the polenta. Heat 3 tablespoons of butter in a large pan and fry the triangles for about 4 minutes, turning them over.
6
Keep ready polenta corners warm. Heat 1 tablespoon of butter. Fry the asparagus for approx. 8 minutes, turning them over. After 7 minutes frying time add tomato cubes. Season with salt and pepper. Keep roulades warm.
7
Pour frying stock through a fine sieve. Bring to the boil, dice 50 g of ice-cold butter and beat into the no longer boiling stock. Season with salt and 1 pinch of sugar. Remove wooden skewers. Cut the roulades into slices.
8
Arrange on plates and sprinkle with basil.