Cornmeal Purée with Veal and Pepper Sauce

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

I turn a dish of cornmeal purée into a quick meal by topping it with a hearty sauce of ground veal and peppers. Alternative toppings that go equally well are pasta sauces (see Index).


  • ¼ cup corn, olive, or vegetable oil
  • 1 cup yellow cornmeal
  • 4<


  1. Heat ¼ cup oil in a large saucepan over medium heat. Add the cornmeal and sauté, stirring constantly, for about a minute so that all the grains are coated with oil.
  2. Add the broth and bring the liquid to a boil over medium heat, whisking all the while. When the cornmeal comes to a simmer, it will bubble vigorously, not unlike a volcano erupting. Quickly put a li