Veal Tongue on Leek Polenta

For the veal tongue on leek polenta, rinse the veal tongues in water. In a saucepan, bring water to a boil. Add cloves, root vegetables, pepper and salt. Place veal tongues in the boiling water and cook for 90 min until tender. Then remove tongues, place briefly in cold water and quickly peel off skin. Put the veal tongues back into the boiling water.

Cut leek in half, rinse and cut into small strips.

Melt butter in a saucepan. Sauté leek briefly in it, sprinkle in polenta and pour in beef broth. Let simmer for about 3 minutes, season with salt, pepper, grated nutmeg and parsley.

Peel tomatoes, remove seeds and finely dice. Add the tomato cubes to the polenta cream and stir in the whipped cream.

Cut tongues into fine slices.

Serve veal tongue on leek polenta and decorate with freshly chopped parsley and grated horseradish.

Preparation Tip:

For veal tongue on leek polenta, use organic ingredients for high quality if possible!

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