Puerto Rican Comfort Food: Veal Stew With Creamy Polenta Recipe

Ingredients

• 2 pounds veal shoulder
• 1 teaspoon kosher salt
• 2 tablespoons dried oregano
• 6 tablespoons olive oil
• 4 cloves garlic
• 2 cups good-quality red wine
• 1 onion
• 1 cup sofrito
• 1 cup tomato paste
• 2 carrots
• 4 bay leaves
• 4 fresh culantro leaves
• freshly ground black pepper
• 3 cups milk
• 1 tablespoon butter
• 1 teaspoon kosher salt
• 1/2 teaspoon granulated sugar
• 1 1/4 cups yellow cornmeal

Directions

1. In a large bowl, combine the veal, salt, oregano, 4 tablespoons of the oil, the garlic and the wine.
2. Mix well, cover and marinate in the refrigerator overnight.
3. In a heavy saucepan, heat the remaining 2 tablespoons oil over medium-high heat; add the onion and sauté until translucent, 4 to 6 minutes.
4. Add the sofrito and sauté for 2 minutes.
5. Add the veal with its marinade, stir well and cook for 5 minutes.
6. Add the tomato paste, carrots, bay leaves, culantro and 2 cups water and reduce the heat to medium-low.
7. Cover and cook, stirring occasionally, until the meat is tender and the sauce has thickened, about 1 1/2 hours.
8. Adjust the seasoning with salt and pepper to taste.
9. In a heavy saucepan, combine the milk, butter, salt and sugar and bring to a boil.
10. Whisk in the cornmeal, reduce the heat to low, and cook, stirring often, until the mixture is thick yet creamy, 10 to 12 minutes.
11. Serve immediately.
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