Calf chops on barbecue with oven-baked summer vegetables and grilled Polenta

Ingredients for Calf chops on barbecue with oven-baked summer vegetables and grilled Polenta

Instructions for Calf chops on barbecue with oven-baked summer vegetables and grilled Polenta

To prepare the Calf chops on barbecue with oven-baked summer vegetables and grilled Polenta recipe, please follow these instructions:

Barbecue polenta: Bring the corn grits into boiling water with vigorous stirring. Let it boil for 10 minutes. By very low heat with stirring. Season with salt, stir the parmesan nuts and put it in a greased spring form. (May be made the day before).

Cut the polenta into 8 "layer pieces" when it is completely cold. Brush with olive oil and barbecue approx. 2 min. On each side until it is crisp.

Oven-baked summer vegetables: Put the vegetables in a greased oven-proof dish, sprinkle with olive oil and season with salt, garlic and thyme. Pour the vegetables in the oven at 150 ° C for approx. 11/2 hours.

Calf chops: Dip the cutlets with a kitchen roll and brush with olive oil. Immediately brown the chops on a very hot grill. Adjust the grid so that the distance to the glow is 5 cm. Season the chops with a little fresh thyme, salt and pepper and grill them approx. 3 min. on every side. Let them rest while the polenta is grilled.