Veal Loin Chop with Smoked Gouda Polenta & Blistered Tomatoes
In a large saucepan over medium-high heat, bring water and 1 tsp salt to a simmer. Slowly pour polenta into water, whisking constantly to prevent lumps. Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Cover and cook for about 30 minutes, whisking every 5 minutes to prevent it from sticking to the bottom of the pan. When the polenta becomes tender, add butter, and continue stirring until melted. Add gouda and goat cheese and stir until cheese has melted. Remove from heat, season to taste, and cover until ready to use. If the polenta becomes too thick, add additional water when ready to serve to loosen.
Heat a large cast iron or other heavy bottomed skillet over medium-high heat and add 1 tbsp oil. Liberally season veal chops with kosher salt and add to skillet to brown, about 3 to 5 minutes on each side. Cook chops until internal temperature reaches 135°F; remove from pan and allow to rest.
To the same skillet, add remaining oil and tomatoes. Let tomatoes begin to char on one side before shaking the pan and allowing them to char all around. When tomatoes have begun to burst and blister, reduce heat to medium, add garlic and cook until fragrant, about 2 minutes. Add basil and season to taste with salt.
To serve, place polenta in a bowl, top with a veal chop, and spoon tomatoes over chop.
Ingredients
Directions
In a large saucepan over medium-high heat, bring water and 1 tsp salt to a simmer. Slowly pour polenta into water, whisking constantly to prevent lumps. Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Cover and cook for about 30 minutes, whisking every 5 minutes to prevent it from sticking to the bottom of the pan. When the polenta becomes tender, add butter, and continue stirring until melted. Add gouda and goat cheese and stir until cheese has melted. Remove from heat, season to taste, and cover until ready to use. If the polenta becomes too thick, add additional water when ready to serve to loosen.
Heat a large cast iron or other heavy bottomed skillet over medium-high heat and add 1 tbsp oil. Liberally season veal chops with kosher salt and add to skillet to brown, about 3 to 5 minutes on each side. Cook chops until internal temperature reaches 135°F; remove from pan and allow to rest.
To the same skillet, add remaining oil and tomatoes. Let tomatoes begin to char on one side before shaking the pan and allowing them to char all around. When tomatoes have begun to burst and blister, reduce heat to medium, add garlic and cook until fragrant, about 2 minutes. Add basil and season to taste with salt.
To serve, place polenta in a bowl, top with a veal chop, and spoon tomatoes over chop.