Martin Bros. Recipes

Osso Buco with Creamy Polenta

Keywords: Pork

Added: November 14, 2018

Pork Osso Buco

4 each — Smithfield Farmland Pork Osso Buco – Fully Cooked (918250)

1 cup — Bix Diced Onion (380729)

1/2 cup — Bix Diced Celery (380506)

1/2 cup — Shredded Carrot (360251)

16 oz — Kraft Heinz Bell ‘Orto Marinara Sauce (550690)

As needed — Green Onion (361010), sliced

PREP | 1. Preheat oven to 350°F. In a 2-inch hotel pan, place osso buco standing up. Put half an inch of water in the bottom of the pan. Cook until internal temperature reaches 165°F, approximately 30-45 minutes. 2. Sauté diced onion, diced celery and shredded carrot until tender. Add marinara sauce. Heat. 3. Serve osso buco over Creamy Polenta (see recipe) and drizzle with marinara mixture. Garnish with green onion.



Creamy Polenta

4 cups — Chicken Broth made from Custom Culinary Gold Label Chicken Base (908008)

1 cup — Pepsico Aunt Jemima® Yellow Corn Meal (460481)

As needed — Salt

As needed — Pepper

1/2 cup — Anchor Chef’s Heavy Cream (929770)

1/4 cup — Butter

1 cup — Schreiber Grated Parmesan Cheese (430201)

PREP | In a sauce pan, bring chicken broth to a boil and then reduce to a simmer. Slowly add corn meal while stirring to incorporate. Add salt and pepper to taste. Continue to cook for approximately 10 minutes, making sure to stir often. Remove from heat. Add cream, butter and parmesan.


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