Italian Soups and Salads Recipes - Veal Stew with Polenta Tray

Ingredients   

• 1 pound boneless veal round steak or lean boneless pork

• 2 tablespoons olive oil

• 1 medium onion, cut into thin wedges

• 1 medium green or red sweet pepper, seeded and coarsely chopped

• 2 cloves garlic, minced

• 1 14 1/2-ounce can diced tomatoes, un-drained

• 1/4 cup dry red wine

• 1 teaspoon instant chicken bouillon granules

• 1 teaspoon dried Italian seasoning, crushed

• 1/2 teaspoon salt

• 2 3/4 cups water

• 1/4 teaspoon salt

• 3/4 cup quick-cooking polenta mix

• 2 cups torn fresh spinach

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Method:

1. Trim fat from veal or pork. Cut meat into 1/2-inch pieces. In a large saucepan heat 1 tablespoon of the olive oil over medium heat. Cook meat, half at a time, in hot oil until brown, stirring occasionally.

2. Remove meat and drain; set aside. Add remaining 1 tablespoon olive oil to the same pan. Add onion, sweet pepper, and garlic; cook for 5 to 8 minutes or just until vegetables are tender, stirring occasionally.

3. Add drained meat, un-drained tomatoes, wine, bouillon granules, Italian seasoning, and the 1/2 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.

4. Meanwhile, in a 2-quart saucepan heat the water and the 1/4 teaspoon salt to boiling. Stir in polenta mix. Cook, stirring frequently, for 5 minutes. Stir spinach into veal mixture.

5. To serve, divide polenta among four shallow soup bowls. Top with veal mixture.