Veal Chops with Roasted Shallots, Arugula, and Polenta
Ingredients 1 cup olive oil or less, divided 1/2 cup fresh lemon juice 1/4 cup fresh thyme leaves 1 tablespoon coarse kosher salt 1 tablespoon ground black pepp
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.searching4zen.com.
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Ingredients
- 1 cup olive oil or less, divided
- 1/2 cup fresh lemon juice
- 1/4 cup fresh thyme leaves
- 1 tablespoon coarse kosher salt
- 1 tablespoon ground black pepper
- 4 1 3/4-inch-thick veal rib chops (each about 12 ounces), frenched
- 18 small shallots, peeled, halved
- 1/4 cup balsamic vinegar
- 1 12-ounce package grape tomatoes
- 1/3 cup drained capers plus 1 tablespoon caper
- brine reserved from jar
- 4 cups arugula
- 4 cups milk
- ½ cup whipping cream
- 1 cup polenta
- 1 ½ cup cheese-crumbled Gorgonzola or Fontina or what you have on hand
- ½ cup coarsely chopped toasted walnuts
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