Veal rolls with creamy polenta makes a quick and easy midweek meal.
Ingredients
- 4 (140g each) thin veal schnitzels, halved lengthways
- 4 slices pancetta, halved
- 2/3 cup (80g) semi-dried tomatoes
- 1 cup grated mozzarella cheese
- 1/2 cup shredded fresh basil leaves
- 2 tablespoons olive oil
- 1 1/2 cups tomato pasta sauce
- 1 cup polenta
- 1/3 cup pure cream
- Small fresh basil leaves, to serve
Method
- Step 1Place 1 piece veal on a plate. Top with 1 piece pancetta, 1 tablespoon tomatoes, 1 tablespoon cheese and 1 tablespoon basil. Roll up to enclose. Secure with a toothpick. Repeat with remaining veal, pancetta, tomato, cheese and basil.
- Step 2Heat oil in a large frying pan over medium-high heat. Cook veal, turning, for 3 minutes or until golden. Add pasta sauce. Cover. Bring to the boil. Reduce heat to low. Simmer for 6 to 8 minutes or until veal is cooked through.
- Step 3Meanwhile, place 3 cups cold water in a saucepan. Bring to the boil over medium heat. Gradually add polenta in a thin, steady stream, whisking constantly. Reduce heat to low. Cook, stirring with a wooden spoon, for 5 minutes or until polenta is soft. Remove from heat. Gradually stir in cream. Season with salt and pepper.
- Step 4Remove and discard toothpicks from veal. Serve veal and polenta topped with basil.
- Low carb
Nutrition
2598 kj
Energy
30g
Fat Total
12g
Saturated Fat
6g
Fibre
48g
Protein
96mg
Cholesterol
862.25mg
Sodium
14g
Carbs (sugar)
37g
Carbs (total)
All nutrition values are per serve
- Author: Jenny Fanshaw
- Image credit: Rob Palmer
- Publication: Super Food Ideas
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