A TASTE OF C-CAP: Lisa’s Braised Veal Breast, Creamy Polenta, Roasted Chestnuts, Brandied Cherries

• 1 (6 to 8 lb.) bone out veal breast
  
• 1/2 c. olive oil
  
• 2 c. onions, small dice
  
• 2 c. carrots, small dice
  
• 2 c. celery, small dice
  
• 1/2 c. chopped garlic
  
• 8 oz. tomato paste
  
• 2 c. red wine
  
• 2 c. canned diced tomato
  
• 2 gal. chicken stock
  
• Salt
  
• Pepper
  
• 8 oz. cooked, peeled, frozen chestnuts
  
• 2 Tbs. whole unsalted butter
  
• 8 oz. dried cherries
  
• 3/4 c. hot water
  
• 1/4 c. brandy

Basic Polenta

• 6 c. boiling water
  
• 2 c. polenta (white or yellow)
  
• 1/2 lb. whole unsalted butter
  
• 1/2 c. Asiago cheese, finely grated
  
• Salt and pepper

1. For chestnuts: Slice thinly; sauté in butter, salt and pepper until light brown. Set aside.
   
2. For cherries: In small bowl place cherries, hot water and brandy together; let sit.
   
3. For veal breast: Set oven to 350°. Heat up large roasting pan on stove. While pan gets hot, salt and pepper veal breast on both sides. Pour olive oil into hot roasting pan. Sear both sides of veal breast until golden brown. Remove breast from roasting pan and set aside. To pan add onion, celery, carrot and garlic; cook until slightly caramelized. Add tomato paste; cook with vegetables until deep red in color. Add red wine to deglaze.
   
4. Place veal breast on top of vegetables in the pan. Add chicken stock to cover; place chopped tomatoes on top of veal. Roast in oven for 3 to 4 hours depending on thickness of veal. When done, veal should be fork tender. Lift veal out of pan onto cutting board and portion to desired size, cutting out any pockets of fat in the center. Pour vegetable mixture into sauce pot and let reduce to a thicker sauce.
   
5. For polenta, in medium sauce pot bring water and butter to boil. Lower flame to medium heat. With wooden spoon slowly pour polenta into center of pot, stirring to avoid lumps. Continue stirring until polenta all comes to center of pot. (This should take 6 to 8 minutes). Add cheese, salt and pepper. Reserve covered with plastic wrap.
   
6. To serve, spoon small amount of polenta in center of a flat-size dinner plate. Place veal on top of polenta; add small amount of sauce over top of veal. Finish with a couple of drained cherries on top and sprinkle with roasted chestnuts. Makes 6 to 8 servings.