AT A GLANCE
Braised meat and soft polenta is northern Italian comfort food, ideal for lunch on a rainy day. Instant polenta is pre-cooked dehydrated polenta and, although quicker to cook, is nothing like polenta made from lovingly stirred raw cornmeal.
|01||Preheat oven to 150C. Heat oil in a large casserole over medium heat, add onion and garlic and sauté until tender (5-6 minutes). Add anchovies and sauté until dissolved (1-2 minutes). Add veal and tomato paste, stir to combine, then add wine and bring to the simmer. Cover with a lid and cook in oven until meat is very tender (1¼-1½ hours).|
|02||Meanwhile, for Gorgonzola polenta, bring milk and 800ml water to the boil in a large saucepan, season generously to taste and slowly add polenta in a thin stream, whisking continuously. Reduce heat to low and stir continuously with a wooden spoon until smooth and creamy (20-30 minutes), then stir through cream, parmesan, Gorgonzola and butter. Serve hot, topped with extra Gorgonzola, with veal shoulder.|