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Braised Veal Loin with Creamy Polenta and Nicoise Vegetables

From: Ship of the Month-Wind Surf
Serves 10

Ingredients:
1 2/3 tbsp olive oil
3 lbs veal loin
2 ½ cups cream polenta (see recipe)
20 cherry tomatoes
¼ lb haricots vert, blanched
1 ¼ cup fava beans, blanched
5/8 asparagus tips, blanched
1/3 cup nicoise olives, pitted and quartered
1/3 cup Italian parsley, finely chopped
2 cups red wine sauce (see recipe)
Sea salt and freshly ground white pepper to taste

Preparation:
Season veal loin with salt and pepper. Sear on all sides in hot oil. Place in oven at 450° and roast to desired doneness. Remove meat. Heat vegetables with a little olive oil and add parsley.

Port Red Wine Sauce:

Ingredients:
1 ½ cups dry red wine
¾ cup tawny port
9 tbsp butter cut in pieces

Preparation:
Boil wine and port in large sauce pan and reduce until reduced to 1/3 cup, about 25 minutes. Remove from heat. Add butter; whisk just until melted. Season with salt and pepper.

Creamy Polenta:

Ingredients:
3 ½ cups canned low salt chicken broth
2 ½ cups whole milk
1 tsp salt
½ tsp ground black pepper
1 ½ cups yellow cornmeal
¾ cups graded parmesan cheese (about 3oz)

Preparation:
Bring first four ingredients to a boil in a heavy, large sauce pan over high heat. Gradually whisk in cornmeal. Reduce heat to medium. Cook until mixture is very thick and creamy, whisking frequently, about 12 minutes. Whisk in cheese and serve.