Fig and Balsamic Glazed Veal Loin with Mushroom Polenta Cake, Tomato Sugo and Pickled Rainbow Chard Relish

Directions

• Preheat the oven to 350 degrees F.
• Truss the veal loin with twine, and season with salt and pepper. Set aside.
• Bring the fig jam and balsamic vinegar to a boil and set aside.
• For the Chard Relish: Remove the leaves from the stems of the rainbow chard, wash and set
  the leaves aside for later.
• Wash and peel the chard stems. Dice them into ¼-inch pieces and place into a bowl.
• Boil the rest of the ingredients and pour over the chard stems, cover, and refrigerate for at
  least 1 hour
• For the Polenta Cake: Prepare a small casserole dish or half hotel pan with butter or olive oil.
• Heat a saucepot with olive oil, add the mushrooms, and sauté until slightly browned. Add
  the onion and garlic and sauté about 1 minute
• Add the water and bring to a boil. Whisk in the salt, masa harina and polenta and continue
  whisking until the mixture starts to thicken
• With a wooden spoon or spatula continue stirring on low until the mixture thickens and
  pulls away from the sides of the pot, about 15 minutes. Stir in the corn and Parmesan
  cheese.
• Pour the mixture into the prepared pan and smooth out. Lay plastic film directly on the
  surface and chill until hardened, cut into rounds
• For the Tomato Sugo: Heat a saucepan with olive oil and add garlic. Sweat until aromatic and
  add the rest of the ingredients. Simmer slowly for 30 minutes until tomatoes have broken
  down and the sauce has thickened. Puree and adjust seasoning.
• Heat a skillet with olive oil and sear the veal on all sides until nicely browned. Place in the
  oven to roast to a doneness of 135 degrees F. About ½ way through roasting, brush the glaze
  all over the veal, reserving ½ for later. Slice into ½-inch slices
• Place the polenta cakes on a sheet pan, brush with olive oil or butter and place in the oven
  for 25 minutes to heat up and brown.
• Heat a small skillet with olive oil and wilt the chard leaves, season with salt and pepper.
• To Assemble: Spoon the tomato sugo in the center of the plate, drizzle around with the fig
  and balsamic reduction, top the sugo with a polenta cake, Swiss chard leaves, a slice of veal
  and garnish with the chard relish.