Ingredients:

For Veal Stew
2 lb Lean veal stew meat
2 tbl Olive oil
3 x Cloves garlic, minced
2 cup Sliced carrot, (3/4-inch)
1 1/2 cup Frozen pearl onions
1/4 cup Chopped fresh flat-leaf parsley
1/2 tsp Dried whole basil
1/4 tsp Salt
1/4 tsp Pepper
2 cup Dry red wine
1 cup Canned crushed tomatoes
10 1/2 oz Low-sodium chicken broth, (1 can)
2 x Bay leaves
4 cup Halved fresh mushrooms
2 tsp Cornstarch
1 tsp Water
White Polenta
3 tbl Grated Parmesan cheese
Flat-leaf parsley, (optional)

For White Polenta
1 1/2 cup Cornmeal
3/4 tsp Salt
5 cup Water
1 x Clove garlic, crushed

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.

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 thickened, stirring frequently.