[ THE ELECTRIC KITCHEN ]
Easy polenta fills out
a meal of osso buco
This dish was prepared by Doug Sanders and Harry Rowe of Buca di Beppo on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.
All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.
Preheat oven to 325 degrees. Season shanks with salt; lightly dredge in flour.
Osso Buco con Polenta 4 veal or pork shanks (2 inches thick)
Salt to taste
Flour for dredging
1/2 cup olive oil
1 cup EACH diced red onion, carrots and celery
1 can (14-1/2 ounces) whole tomatoes, including liquid
1 tablespoon chopped fresh rosemary
Pepper to taste
>> Easy Polenta
6 cups chicken stock
2 cups instant polenta
1/4 pound bacon, chopped and cooked crisp
1 tablespoon chopped garlic
Salt and pepper to taste
1 tablespoon chopped sage
Heat olive oil In a heavy covered skillet or Dutch oven. Add shanks and brown on all sides. Remove and drain excess oil.
In the same skillet, add onion, carrots and celery; sauté a few minutes. Add tomatoes, including liquid, and rosemary. Return shanks to skillet and add water to barely cover. Cover and bake 2 hours, until shanks are tender. Remove shanks; keep warm.
Return skillet to cooktop and simmer sauce, uncovered, until liquid is reduced and sauce is slightly thickened. Season with salt and pepper.
To make polenta: Bring chicken stock to a boil in a medium saucepan. Add polenta while slowly mixing with a wire whisk. Add bacon, garlic, salt, pepper and sage. Simmer 5 to 7 minutes, or until thickened.
To serve, spoon polenta into a large serving dish; top with shanks and sauce. Serve extra sauce on the side. Serves 4.
NUTRITIONAL INFORMATION UNAVAILABLE.
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