Carrot Osso Bucco & Creamy Polenta

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 8

Serving Size: 8 ounces (4 ounces carrots, 4 ounces polenta)

Ingredients

8 ounces Red pearl onions
4 cups Carrots, cut into 1 inch chunks
1 tablespoon Vegetable oil
1 teaspoon Salt
1 teaspoon Black pepper
1 teaspoon Curry powder
½ cup Dry red wine, or vegetable broth
1 tablespoon Dry porcini mushrooms, processed into powder
8 ounces Fresh cremini mushrooms, or button mushrooms
1 ½ cups Prepared mushroom broth
½ cup Parsley leaves, flat leaf
2 teaspoons Lemon juice, fresh

Polenta
3 cups Non-dairy milk, unsweetened
1 tablespoon Non-dairy margarine
1 ½ teaspoons Salt
1 teaspoon White pepper
¾ cup Yellow cornmeal

Preparation

1. Boil pearl onions for 1 minute.
2. Drain, trim and peel onions.
3. Heat oil in skillet.
4. Add carrots in a single layer, season with salt and pepper. Heat until brown, about 5 minutes, turn and brown other side.
5. Add pearl onions, sprinkle with curry powder, cook and stir until fragrant, about 1 minute.
Add mushroom broth and porcini powder, bring to a boil.
6. Place into oven and braise carrots for about one hour or until tender.
While carrots are braising, sauté creminis then toss with carrots.
7. When carrots are tender, take them out of the oven. Add in the red wine or vegetable broth, bring to a boil, and then cook for 3 minutes. Then, add sautéed creminis.
8. Prepare the polenta as follows:
a. Heat non-dairy milk and margarine over medium heat.
b. Add salt and pepper then bring to a boil.
c. Add corn meal a little at a time, whisking constantly.
d. Cook until creamy and thick, about 5-8 minutes.

Serving information

Put ½ cup of polenta on a plate. Top with ½ cup of carrots. Garnish with ½ tsp parsley leaves and 1/8 teaspoon lemon juice.

Nutrition information

Calories: 195 Total Fat: 5.5g Saturated Fat: 0.8g Trans Fat: 0g Monounsaturated Fat: 2.4g Polyunsaturated Fat: 1.9g Carbohydrate: 26g Fiber: 4.4g Total Sugars: 8.2g Protein: 6.3g Sodium: 943mg Vitamin A: 570mg Vitamin C: 10mg Calcium: 64mg Iron: 2.2mg Folate: 43mcg