There are three parts in this dish: the polenta, the gravy and the meat.
The Gravy or Sauce what ever you may argue it will still be ladled over this awesome corn meal pie.
You can make your own gravy with meat or no meat. I will give you my gravy recipe in another blog segment.
The meat: I use veal cutlets and season them lightly with garlic salt and fresh cracked black pepper and some oregano. Then I grill them for about 2-3 mins on each side till tender and done medium.
The Polenta: This has to be the easiest meal to prepare but most fine dining establishments will lead you to believe its costly and you tend to pay through the nose for a 5 cent serving of corn meal.
Buy Goya fine corn meal or get course cut from the Italian market I prefer fine it only takes a few mins to cook over the course cut.
In a pot add 2 Tbsp. of olive oil and sauté 12-15 cloves of fresh crushed garlic till lightly browned.
Add 2 cups of chicken bone broth or chicken stock.
Add pinch of sea salt, black pepper, crushed red pepper flakes and oregano.
Bring the broth to a slow boil and slowly add the corn meal stirring constantly.
Keep adding the corn meal till the spoon can almost stand up in the mix.
Take the pot and a large board or pan and scoop the Polenta out and wet your hands with water and form a pie of any shape patting down the uneven areas.
After making the Polenta pie season with the big three cheeses, Romano, Locatel or Parmesan.
You can also add any cheeses like gorgonzola or feta while cooking the Polenta.
Let sit for about 8 mins then cut into slices and serve with the grilled veal cut into slices wth the gravy and some fresh parsley sprinkled over top.