Pan Seared Veal Strip/ Roasted Heirloom Tomato Jam Over Soft Polenta, Garnished With Fresh Pea Tendrils Recipe
Tender pan-seared veal strip served atop creamy soft polenta, topped with sweet roasted heirloom tomato jam and finished with delicate fresh pea tendrils.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Roasted Heirloom Tomato Jam
Preheat the oven to 400°F (200°C). Cut the heirloom tomatoes in half and place them on a baking sheet. Drizzle with 2 tablespoons of olive oil, balsamic vinegar, sugar, salt, and pepper. Roast for about 25-30 minutes until soft and caramelized. Remove from the oven and let cool slightly, then blend until smooth to create a jam consistency.
- 2
Cook the Soft Polenta
In a pot, bring the chicken or vegetable broth to a boil. Gradually whisk in the cornmeal, stirring constantly to prevent lumps. Cook over low heat for about 20 minutes, stirring frequently until thickened. Stir in the butter and grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
- 3
Pan Sear the Veal Strip Loin
Season the veal strip loin with salt and black pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the veal and sear for 4-5 minutes on each side, or until browned and cooked to your desired doneness. Let rest for a few minutes before slicing.
- 4
Assembly
On each plate, spoon a generous portion of soft polenta, top with slices of pan-seared veal, and finish with a dollop of roasted heirloom tomato jam. Garnish with fresh pea tendrils for a fresh touch.
