Grilled Veal Chops and Polenta | RICARDO

Ingredients

• 1 roasted red bell pepper, peeled, seeded and diced
• 125 ml (½ cup) fresh corn kernels, cooked (about 1 ear)
• 2 green onions, chopped
• 30 ml (2 tbsp) olive oil
• 15 ml (1 tbsp) balsamic vinegar
• Salt and pepper
• 1 litre (4 cups) chicken broth
• 250 ml (1 cup) fine or medium cornmeal (No. 120 or 250)
• 250 ml (1 cup) grated Parmigiano Reggiano cheese
• 60 ml (¼ cup) whipping cream
• 4 veal chops, about 4-cm (1 ½-inch) thick, with the bone