No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Braised Veal Cheeks Over Creamy Polenta

  • Yield: 4 servings


  • 4 ounces raw bacon, chopped
  • 2 cups chopped onions
  • 1 cup small diced carrots
  • Salt
  • Freshly ground black pepper
  • 2 teaspoons chopped garlic
  • 2 pounds assorted exotic mushrooms, cleaned and sliced
  • 1 cup Madeira wine
  • 4 cups veal stock
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 8 veal cheeks, trimmed
  • 3 cups whole milk
  • 1 tablespoon butter
  • 3/4 cup yellow cornmeal
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • 1 tablespoon finely chopped fresh parsley leaves


  • In a heavy bottom pan or Dutch oven, over medium heat, cook the bacon until crispy.
  • Remove the bacon and drain on paper towels. Set aside. Add the onions and carrots. Season with salt and pepper. Sauté until soft, about 4 minutes. Add the garlic and mushrooms. Season with salt and pepper. Sauté for 2 minutes. Deglaze with the Madeira and cook for 1 minute.
  • Add the veal stock, bay leaf, and thyme, and bring to a simmer.
  • Season the veal with salt and pepper and add the simmering liquid. Cook, uncovered until the cheeks are tender, about 1 hour, stirring occasionally to prevent the bottom from sticking.
  • In a medium-size saucepan, over medium heat, combine the milk and butter. Season with salt and pepper. Bring to a simmer. Stir in the cornmeal and cook until creamy and thick, about 4 minutes. Stir in the cheese. Season with salt and pepper. Remove the bay leaf and thyme sprigs from the veal mixture.
  • Spoon the polenta in the center of each serving plate. Lay a veal cheek over the polenta. Spoon the sauce over the cheeks. Garnish with the reserved crispy bacon and parsley.

Recipe Details