Instructions: Season the veal breast all over with salt and pepper. Roll the meat over on itself and tie off with butchers twine to form a roll.

In a Dutch oven, heat the olive oil over high heat until smoking. Add the meat and sear on all sides until dark golden brown. This should take about 15 minutes. Remove the meat and set aside.

Add the apples and flour to the pan and cook, stirring to coat the apples with the flour, for 3 minutes. Add the cinnamon, red wine and chicken stock and scrape the bottom of the pot with a wooden spoon to dislodge any browned bits. Season with salt and pepper, bring to a boil, add the veal breast, reduce to a simmer and cook for 2 hours, until the meat is very tender. Remove the meat and set aside.

Once the braising liquid has cooled for 10 to 15 minutes, place in a blender or food processor and puree. Slice the meat and serve with the puree poured over, and polenta on the side.

Soft Polenta: In a 3-quart saucepan, heat water and salt until boiling. Drizzle in polenta in a thin stream, whisking constantly, until all polenta is incorporated and mixture begins to thicken. Switch to a wooden spoon, pull off heat and continue to stir until thick as paste. Stir in the cheese and continue to stir until it is melted and incorporated.

This recipe yields 4 servings.

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