Veal Leg with Cremolata on Vanilla Polenta

Rinse and clean the vegetables and cut into two to three centimeter cubes. Season the slices of veal leg, dust lightly with flour, fry until golden brown and place in a kelomat form. Fry the vegetables (without the tomatoes) until golden brown and season. Add the paradeis pulp, fry briefly, fill up with white wine and clear soup. Add thyme, tomatoes, garlic and bay leaves and add to the meat. Close the kelomat and steam at level 2 for 30 to 40 minutes.

Vanilla polenta:

Cut the vanilla pod in half and carefully scrape out the pith. Bring 750 milliliters of the vegetable soup to the boil, stir in the cornmeal, season with salt, add a little sugar, add the vanilla pod and cook on a low heat for 30 to 40 minutes, stirring all the time. If the polenta becomes too firm, add a little stock. Finally, fold in the vanilla pulp, olive oil and Parmesan cheese.

Cremolata Roughly chop the parsley, grate the outer peel from the citrus fruits, remove the peel from the garlic and roughly chop it.

Then grind all the ingredients in a mortar, season with salt, adding the olive oil little by little.

Later, divide the polenta evenly among four plates, the braised vegetables as well, arrange the leg slices with the cremolata on the polenta and pour the sauce over them.

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