Wisconsin Gruyère Polenta With Ground Veal And Fennel

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Wisconsin Cheese


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1 quart water

3 tablespoons olive oil, divided

1 1/2 teaspoon salt

2 1/2 pounds instant polenta mix

1 cup Wisconsin Gruyère cheese, shredded

1 yellow onion, diced

3 cloves garlic

1 pound ground veal

1 tablespoon whole fennel seed

1 tablespoon dried Italian seasonings

Salt and Pepper, to taste

To assemble:

Prepared marinara sauce

2 slice Wisconsin Gruyère polenta

4 fluid ounces olive oil

2 pinch garlic, minced or sliced

4 tablespoons red onion

4 tablespoons yellow bell pepper

4 tablespoons red bell pepper

2 pinch fresh oregano

2 pinch fresh rosemary

4 tablespoons good quality red wine

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