Instructions: Trim fat from veal. Cut veal into 1-1/2-inch cubes.

Heat oil in a large Dutch oven over medium-high heat. Add veal and garlic; cook 5 minutes or until veal loses its pink color. Add carrot and next 9 ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes.

Add mushrooms, and cook, uncovered, 45 minutes or until veal is tender.

Combine cornstarch and water; add to stew. Cook 2 minutes or until slightly thickened, stirring constantly. Discard bay leaves.

Ladle White Polenta into individual pasta bowls; top with stew. Sprinkle with cheese.

Yield: 9 servings (serving size: 1 cup stew, 1/2 cup polenta, and 1 teaspoon cheese).

INSTRUCTIONS FOR WHITE POLENTA: Combine cornmeal and salt in a large saucepan. Gradually add water and garlic, stirring constantly with a wire whisk. Bring to a boil; reduce heat to medium-low. Cook, uncovered, 15 minutes or until thickeneed, stirring frequently.

Yield: 9 servings

(serving size: 1/2 cup).

Serving Ideas : Garnish with parsley, if desired. Serve warm.

NOTES : Serve crusty Italian bread to sop up the rich veal and wine juices.

We recommend a Barbera dAlba or Barbera dAsti wine for making and serving with this dish. Substitute 2 pounds of lean, boneless bottom round roast for veal, if desired.

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