Vielas with Polenta

Name: Vielas with Polenta
Ingredients: 1 kg of veal chops; salt and black pepper to taste; 2 cloves of garlic, minced; all-purpose flour for dredging; 4 tablespoons of butter or margarine; 2 tablespoons of olive oil; 1/2 teaspoon of thyme or oregano; 1 cup of tomato puree; 2 1/2 cups of water; 5 cups of water; 2 cups of instant polenta

1
1 kg of veal chops
2
salt and black pepper to taste
3
2 cloves of garlic, minced
4
all-purpose flour for dredging
5
4 tablespoons of butter or margarine
6
2 tablespoons of olive oil
7
1/2 teaspoon of thyme or oregano
8
1 cup of tomato puree
9
2 1/2 cups of water
10
5 cups of water
11
2 cups of instant polenta

Ingredients

1
1 kg of veal chops
2
salt and black pepper to taste
3
2 cloves of garlic, minced
4
all-purpose flour for dredging
5
4 tablespoons of butter or margarine
6
2 tablespoons of olive oil
7
1/2 teaspoon of thyme or oregano
8
1 cup of tomato puree
9
2 1/2 cups of water
10
5 cups of water
11
2 cups of instant polenta

Directions

1
Clean the veal chops and season with salt, black pepper, and garlic
2
Dredge in flour and reserve
3
In a large skillet, melt the butter or margarine and olive oil
4
Add the veal chops, thyme, and fry until golden brown
5
Add the tomato puree and 2 1/2 cups of water
6
Cover the skillet and cook for 40 minutes
7
Bring the 5 cups of water to a boil and gradually add the instant polenta, stirring constantly
8
Place the polenta in an 18 cm diameter mold with a hole in the center, greased with olive oil
9
When serving, unmold and serve with the veal chops
10
Serves 4 people.