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Veal rolls with creamy polenta
Veal rolls with creamy polenta
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Quick and easy veal rolls with creamy polenta for a delicious midweek dinner.
Ingredients:
  • 4 (140g each) thin veal schnitzels, halved lengthways
  • 4 slices pancetta, halved
  • 80g semi-dried tomato
  • 250.00 ml grated mozzarella cheese
  • 125.00 ml shredded fresh basil leaves
  • 36.40 gm olive oil
  • 412.50 gm tomato pasta sauce
  • 150.00 gm polenta
  • 83.33 gm pure cream
  • Small fresh basil leaves, to serve
Instructions:
  • Lay out a piece of veal and layer with pancetta, tomatoes, cheese, and basil. Roll up the veal to seal the fillings inside, securing with a toothpick. Repeat this process for the remaining veal, pancetta, tomatoes, cheese, and basil.
  • In a large frying pan over medium-high heat, heat oil. Cook veal, turning occasionally, for 3 minutes or until golden. Pour in pasta sauce, cover, and bring to a boil. Lower the heat to simmer for 6 to 8 minutes until veal is fully cooked.
  • In a saucepan, bring 3 cups of cold water to a boil over medium heat. Slowly pour in the polenta while whisking continuously. Lower the heat and cook for 5 minutes until the polenta is soft, stirring with a wooden spoon. Take off the heat and gently mix in the cream. Season with salt and pepper.
  • Remove the toothpicks from the veal and serve it alongside polenta, garnished with fresh basil.

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