Messy Polenta

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Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)
CAL
528
FAT
75%
CHOL
68%
SOD
24%

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Ingredients for 4 servings

2 tablespoons butter, plus more for buttering the pan

3 tablespoons extra-virgin olive oil

4 peeled whole plum tomatoes from can, drained

1 1/2 tablespoons dried porcini mushrooms, reconstituted in hot water for 20 minutes then drained

1/4 bunch fresh Italian flat-leaf parsley, finely chopped to yield 2 tablespoons

1/2 cup freshly grated Parmigiano-Reggiano

1/2 cup chicken giblets (liver, heart, etc)

1/4 pound veal breast meat, cut into 2-inch cubes

1 recipe polenta, spread out to a layer 1/2-inch thick and cooled, recipe follows

Salt and freshly ground black pepper

1/2 cup dry white wine

1 Spanish onion, chopped into 1/4-inch dice

1 small carrot, chopped into 1/4-inch dice

1 small celery stalk, cut into 1/4-inch dice

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