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HOW TO PREPARE
Marinate veal chops in olive oil, crushed garlic and some of the chopped herbs. This can be done overnight. The further in advance the better.
Rub the onions with the oil, and salt and pepper and roast on a rack in an oven at 350° until soft (easily pierced by a knife). This should be done in advance.
For the polenta, follow directions on the box and finish with the butter and parmesan cheese, salt and pepper to taste. Can be done one hour before serving and kept warm. You might need to add a little liquid before serving to thin it out. The polenta should be soft and not thick and lumpy.
When the onions are soft, remove them from the oven and let them cool. When cool, remove outside skin and cut the onions into 1/4's. When plating the veal chops, drizzle the onions in a little Balsamic vinegar and extra virgin olive oil, season with salt and pepper and reheat in a saute pan in the oven until slightly caramelized.
In a saute pan on medium heat, lightly brown the veal chops and finish in a 350° oven until medium rare.
Place a pool of polenta on each plate and sprinkle with herbs. Set the veal chop on top of the polenta and arrange three onion 1/4's around the chops. Toss the greens with vinaigrette made from extra virgin olive oil and Balsamic vinegar, salt and pepper. Place a handful of greens on each plate.
Heat the veal stock, add the remaining herbs, salt and pepper, and about one tablespoon of the Balsamic vinegar (or to taste). Sauce each plate and serve immediately.
Recipe courtesy of Michael Komick, Executive Chef of the Four Seasons Hotel-Boston.
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