Marsala - Veal Recipe

Step 1: Prepare Veal

Season the veal scaloppini with salt and black pepper. Dredge lightly in flour, shaking off excess.

Step 2: Sear Veal

In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Add the veal and sauté for 2-3 minutes on each side until golden brown. Remove and set aside.

Step 3: Cook Mushrooms

In the same skillet, add the remaining butter and the sliced mushrooms. Sauté until the mushrooms are browned.

Step 4: Deglaze and Simmer

Add minced garlic and cook for about 1 minute. Pour in the Marsala wine, scraping the bottom of the skillet to deglaze. Let it simmer for 5 minutes, then add stock and thyme. Reduce heat and let it thicken.

Step 5: Combine

Return the veal to the skillet and simmer for another 2-3 minutes until heated through.

Step 6: Prepare Polenta

In a medium saucepan, bring water and salt to a boil. Gradually whisk in the polenta. Reduce heat and cook, stirring frequently, until thickened (about 30 minutes).

Step 7: Add Cheese

Stir in grated parmesan cheese until melted and smooth. Keep warm.

Step 8: Wilt Spinach

In a separate pan, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds. Add spinach and cook until wilted, about 2-3 minutes. Season with salt.

Step 9: Serve

To plate, spoon a serving of polenta, topped with veal and mushroom sauce, and garnish with wilted spinach.