Braised Breast of Veal with Polenta on Port Wine Sauce

5 baby veal breast portions (5 ounces each)

Kosher salt, black pepper

Canola oil

1 1/2 cups leeks, small dice

1 cup carrot, small dice

1/2 head garlic

1 bay leaf

4 sprigs fresh thyme

1/2 cup parsley

3 cups chicken stock

1 cup veal stock

Polenta

2 1/2 cups chicken stock

3 cups whole milk

1/4 cup garlic, minced

1 1/2 cups polenta

8 tablespoons unsalted butter

2 tablespoons fresh mascarpone cheese

Salt and pepper to taste

Port wine sauce

1/2 cup port wine reduce by half

Reserved veal stock (from above)

2 tablespoons cornstarch mixed with 2 tablespoons cold water

Garnishes

8 ounces rapini (broccoli raab), steamed until tender

Roasted red pepper, sliced

Chive stems

Mascarpone

Heat oven to 350.

Trim veal and season with salt and pepper. Heat oil in an oven-proof pan over high heat. Add veal, skin side down; sear until crisp. Transfer to platter and keep warm.

In same pan add leeks, carrots, garlic, bay leaf, parsley and thyme; cook until they start to caramelize. Add chicken and veal stock, mix well. Return veal to pan. Lay a piece of parchment paper on top of food. Cover pan tightly with plastic wrap and aluminum foil. Bake 4 hours or until tender.

Remove meat, reserving stock. Refrigerate stock.

Fold veal in half and wrap in plastic wrap. Place a weight on the breasts to compact them and refrigerate about 3 hours.

For the polenta: Bring chicken stock and milk to boil over medium heat. Add garlic and polenta. Mix over low heat until creamy, about 3 minutes. Fold in butter and mascarpone cheese. Keep stirring until thick. Remove from heat. Spread evenly in 9-by-13-inch pan, cover with plastic wrap and refrigerate.

For the wine sauce: In saucepan bring wine to a boil, lower heat and simmer until reduced by half. Add reserved stock and bring to a simmer. Whisk in cornstarch with water and cook until thickened, 1 to 2 minutes.

To serve: Heat oven to 325 degrees.

With a four-inch round cookie cutter cut out circles of polenta and veal (see note). Place in single layer on baking sheet and heat in oven 15 minutes or until hot. Warm the wine sauce and spoon a puddle onto 5 serving plates. Top with a circle of polenta and a circle of veal. Top with a bit of rapini and roasted red pepper. Place a scoop of mascarpone over that and insert chive "antenna" into cheese.

Serves five.

Chef's note: If you don't want to create scraps of veal leave the breasts whole and continue as directed.

Chef Jamie Hatzis, Waterfront Restaurant, Hotel Baker, St. Charles