Tuscan Osso Buco with Soft Polenta and Tomato Confit
CHEF ROCCO PARADISO – CHICAGO
Ingredients
12 pieces Chef’s Line™ chicken osso buco Tuscan rub
1 tablespoon Roseli® olive oil
12 Cross Valley Farms® grape tomatoes
1 teaspoon Rykoff-Sexton International™ sea salt
1 teaspoon Monarch® cracked black pepper
3 cups Chef’s Line classic chicken stock
1 cup Glenview Farms® heavy cream
2 cups Roseli polenta
1 cup Roseli Asiago cheese, shredded
3 Cross Valley Farms basil leaves
1 tablespoon Roseli® olive oil
12 Cross Valley Farms® grape tomatoes
1 teaspoon Rykoff-Sexton International™ sea salt
1 teaspoon Monarch® cracked black pepper
3 cups Chef’s Line classic chicken stock
1 cup Glenview Farms® heavy cream
2 cups Roseli polenta
1 cup Roseli Asiago cheese, shredded
3 Cross Valley Farms basil leaves
Preparation
Preheat oven to 325º and fryer to 350º. Roast chicken osso buco for 10 to 15 minutes until fully cooked. In sauté pan, heat olive oil and sauté grape tomatoes, salt and pepper. In small pot, heat stock and cream until boil. Gradually whisk in polenta, stirring constantly. Cook polenta until it thickens and pulls away from sides of pot. Finish polenta with Asiago cheese. Fry basil leaves until crispy and translucent. Remove from fryer, let oil drain and crumble. In a bowl, place 1 cup of polenta as base in center. Stand up four chicken osso bucos on top of polenta. Garnish dish with four grape tomatoes and fried basil leaves.
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