Meatless Monday

 Meatless Monday goes gourmet- Try this recipe tonight for Carrot Osso Buco served over Soft Polenta!

Carrot Osso Buco 

Ingredients

• 1/2 pound red pearl onions
• 1 tablespoon plus 1 teaspoon vegetable oil
• 3 very large carrots, cut crosswise 1 inch thick at the wide ends and 1 1/2 inches thick toward the narrow ends
• Salt and freshly ground pepper
• 1 teaspoon curry powder
• 1 cup dry red wine
• 1 tablespoon dried porcini powder (ground porcini mushrooms)
• 1 1/2 cups prepared mushroom broth
• 1/2 cup flat-leaf parsley leaves
• 2 teaspoons fresh lemon juice

1. Preheat the oven to 350°. In a large, deep ovenproof skillet, bring 1 inch of water to a boil. Add the pearl onions and cook for 1 minute. Drain and trim the onions, then peel them. Wipe out the skillet.
2. Return the skillet to the heat and add 1 tablespoon of the oil. Add the carrots in a single layer, season with salt and pepper and cook over moderate heat, turning, until browned, about 5 minutes per side. Add the pearl onions, sprinkle with the curry powder and cook, stirring a few times, until fragrant, about 1 minute. Add the wine and simmer over moderately high heat for 3 minutes. Add the porcini powder and mushroom broth and bring to a boil. Transfer the skillet to the oven and braise the carrots for 1 hour and 15 minutes, turning once, until tender.
3. Season the sauce with salt and pepper. Spoon the carrots, onions and sauce into shallow bowls. In a bowl, toss the parsley with the lemon juice and the remaining 1 teaspoon of oil and season with salt and pepper. Scatter the parsley leaves over the carrots and serve. 

*Recipe taken from Food & Wine Magazine 

Soft Polotena 

Ingredients

• 4 cups boiling water
• 1 tablespoon butter
• 1/4 teaspoon sea salt
• 1 cup whole grain yellow cornmeal (such as Arrowhead Mills)
• 1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

1. Combine the first 3 ingredients in a medium saucepan. Gradually add cornmeal, stirring with a whisk. Bring cornmeal mixture to a boil, stirring constantly. Reduce heat to low; cook 25 minutes, stirring frequently. Remove from heat; stir in cheese. Serve immediately.

*Recipe taken from Cooking Light

Nutrition Information: 

Serving size: 1/2 cup Carrot Osso Buco over 3/4 cup polenta

• Calories: 321
• Fat: 10 g
• Saturated Fat: 1 g
• Carbohydrate: 40 g
• Protein: 7 g
• Fiber: 5 g