Chef David Rosengarten
Ingredients
Sage Jus:
- 3/4 oz Fresh sage leaves
- 6 Tbsp Olive oil
- 12 each Garlic cloves, smashed
- 3 cups Rich veal stock
- 1/4 tsp Kosher salt
- 1/4 tsp Freshly ground black pepper
Gorgonzola Polenta:
- 2 qt Milk
- 1 qt Water
- 1 Tbsp Kosher salt
- 4 cups or 1-1/2 lb Coarse ground corn meal
- 1 cup or 8 oz Mascarpone cheese
- 1/2 cup or 2-1/2 oz Crumbled Gorgonzola cheese
- 6 Tbsp or 3 oz Unsalted butter
- 1 tsp Fresh ground black pepper
- 12 each or 7-1/2 to 9 lb Veal Loin or Rib Chops (IMPS/NAMP 1332 or 1306), cut 1-1/2 inches thick (10 to 12 oz each)
- 1 Tbsp Kosher salt
- 1 Tbsp Ground black pepper
- Olive oil as Needed
Garnish:
- 24 to 36 each Fresh sage leaves
Instructions
Sage Jus:
Yield: 1-1/2 cups
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Combine sage, oil and garlic in heavy saucepan. Simmer 30 minutes; strain. Set aside.
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Simmer stock in large saucepan until reduced by half. Add sage oil; simmer 1 minute. Season with salt and pepper; keep warm.
Gorgonzola Polenta:
Yield: 14 cups
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Combine milk, water and salt in large saucepan; bring to a boil. Reduce heat to a simmer; slowly whisk corn meal into milk mixture. Cook, stirring constantly until polenta thickens and pulls away from sides of pan. Remove from heat; stir in mascarpone, Gorgonzola, butter and pepper.
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Cover and keep warm.
Per order:
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Season 1 veal chop with 1/4 tsp salt and 1/4 tsp pepper. Brush chop lightly with oil. Grill over medium heat until medium doneness.
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Serve chop with 2 Tbsp sage jus and 1 cup Gorgonzola polenta. Garnish with 2 to 3 sage leaves.
