Grilled Veal Chops with Mascarpone and Chive Grits, Chanterelle Mushrooms and Roasted Pearl Onions

 
Updated 11/18/2021 8:49 PM

Grilled Veal Chops with Mascarpone and Chive Grits, Chanterelle Mushrooms and Roasted Pearl Onions


1/4 pound white pearl onions
1/4 pound red pearl onions
1/2 cup extra virgin olive oil, divided
1 cup full-bodied red wine
1 pound chanterelle mushrooms (cleaned and sliced)
4 1/2 cups chicken stock
1 cup medium ground grits
1/2 cup mascarpone cheese
3 tablespoons chives, finely sliced
Salt and pepper
4 center cut veal chops (12 to 14 ounces)

Blanch the pearl onions in boiling salted water for 2 minutes and refresh in iced water. Peel the outer skins from the onions taking care to leave the root of the onions intact. Roast the onions in a large sauté pan with 2 tablespoons of olive oil until golden brown. Deglaze the pan with the red wine, stirring up browned bits and reduce the liquid to a glaze. Place the pan in a 350 degree oven for 20 minutes or until the onions are tender. Set aside.

Sauté the chanterelles in 1 tablespoon olive oil until tender and add to the pearl onions.

Bring the chicken stock to a boil and whisk the grits in slowly, reduce the heat and continue cooking for 4 to 5 minutes stirring every few minutes taking care to allow the mixture to catch to the base.

Remove from the heat and add the mascarpone cheese and chopped chives whisking until incorporated.

Grill the veal chops until a medium temperature and allow to rest for a few minutes.

Distribute the grits between four large bowls and place a veal chop in each. Garnish each with the pearl onion and chanterelle mixture.

Serves four.

Nutrition values per serving: 712 calories, 42 g fat, 48 g carbohydrates, 4 g fiber, 28 g protein, 107 mg cholesterol, 902 mg sodium.

Chef Sean Eastwood, Isabella's Estiatorio, Geneva

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