Madeira Braised Veal Cheeks With Creamy Polenta Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
917
FAT
123%
CHOL
183%
SOD
237%

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Ingredients for 6 servings

2 sprigs fresh rosemary

Freshly ground black pepper

1/4 teaspoon crushed red pepper, or more to taste

1 tablespoon dried leaf oregano

1/4 pound cream cheese or mascarpone

1/4 cup heavy cream

2 1/2 tablespoons paprika

2 1/2 cups finely chopped onions

1 tablespoon cayenne pepper

2 cups Madeira

2 tablespoons butter or olive oil

1 teaspoon whole black peppercorns

Salt

1 1/2 teaspoons Essence, recipe follows

1 1/2 teaspoons salt

1/2 cup finely grated Parmigiano-Reggiano

3 tablespoons tomato paste

2 bay leaves

Creamy polenta, recipe follows

1 1/2 tablespoons minced garlic

1 teaspoon Italian seasoning

1/4 cup vegetable oil

1 tablespoon black pepper

2 tablespoons garlic powder

5 pounds veal cheeks

1 cup finely chopped carrots

1 cup water

5 cups water

2 tablespoons salt

1 1/2 cups finely chopped celery

1 tablespoon dried thyme

1 tablespoon onion powder

2 cups red wine

1 cup stone-ground cornmeal

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