Braised Veal Cheeks with Mushrooms and Brown Bread Polenta

Prepare the polenta the day before. To do this, toast the bread in butter and walnut oil in a frying pan and drain on a paper towel. Bring the chicken stock to the boil with the chili sauce. Stir in the corn grits and make 3 min. Add the bread cubes and cook for 3 min more, stirring as well. Spread the mixture evenly in a greased gratin dish, smooth it out and leave it to swell for one night. The following day, cut the polenta into triangles and roast them in clarified butter until golden brown.

Preheat the oven to 140 degrees. Remove fat and tendons from the veal cheeks, but leave a little bit of fat on the meat. Season the cheeks with salt, sear them with oil all around and remove them from the frying pan. Extinguish the drippings with wine and pour the stock. Add the tomato cubes with the halved garlic bulb and the olive paste to the stock and boil briefly, season with sea salt, pepper and sugar. Cook the cheeks with the stock in a roasting pan with the lid closed in the stove on the middle shelf for 90 minutes.

Clean the chanterelles and pat dry. Sauté 2 tbsp. shallots in butter until soft. Add the mushrooms and toss, season with sea salt, pepper and nutmeg. Rinse the kitchen herbs, shake dry, chop and add. Pour in clear soup and whipping cream, thicken the sauce with cornstarch if desired.

Arrange two veal cheeks on top of the mushrooms.

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