Grilled Veal Chops with Sage Jus and Gorgonzola Polenta

grilled_veal_chops_with_sage_jus_and_gorgonzola_polenta.jpg

 
vme_icons_serves_alt.png

Yield:
12 servings

 

Chef David Rosengarten


Ingredients:

Sage Jus:

  • 3/4 oz Fresh sage leaves

  • 6 Tbsp Olive oil

  • 12 each Garlic cloves, smashed

  • 3 cups Rich veal stock

  • 1/4 tsp Kosher salt

  • 1/4 tsp Freshly ground black pepper

Gorgonzola Polenta:

  • 2 qt Milk

  • 1 qt Water

  • 1 Tbsp Kosher salt

  • 4 cups or 1-1/2 lb Coarse ground corn meal

  • 1 cup or 8 oz Mascarpone cheese

  • 1/2 cup or 2-1/2 oz Crumbled Gorgonzola cheese

  • 6 Tbsp or 3 oz Unsalted butter

  • 1 tsp Fresh ground black pepper

  • 12 each or 7-1/2 to 9 lb Veal Loin or Rib Chops (IMPS/NAMP 1332 or 1306), cut 1-1/2 inches thick (10 to 12 oz each)

  • 1 Tbsp Kosher salt

  • 1 Tbsp Ground black pepper

  • Olive oil as Needed

Garnish:

  • 24 to 36 each Fresh sage leaves

Instructions:

Sage Jus:
Yield: 1-1/2 cups

  1. Combine sage, oil and garlic in heavy saucepan. Simmer 30 minutes; strain. Set aside.

  2. Simmer stock in large saucepan until reduced by half. Add sage oil; simmer 1 minute. Season with salt and pepper; keep warm.

Gorgonzola Polenta:
Yield: 14 cups

  1. Combine milk, water and salt in large saucepan; bring to a boil. Reduce heat to a simmer; slowly whisk corn meal into milk mixture. Cook, stirring constantly until polenta thickens and pulls away from sides of pan. Remove from heat; stir in mascarpone, Gorgonzola, butter and pepper.

  2. Cover and keep warm.

Per order:

  1. Season 1 veal chop with 1/4 tsp salt and 1/4 tsp pepper. Brush chop lightly with oil. Grill over medium heat until medium doneness.

  2. Serve chop with 2 Tbsp sage jus and 1 cup Gorgonzola polenta. Garnish with 2 to 3 sage leaves.


Veal Cuts - IMPS / NAMP

Loin Chops - 1332, 1306, 1306A, 1306B, 1306C, 1306D, 1306E
Rib Chops - 306, 306A, 306B, 306C, 306D, 306E