Grilled Veal Rib Chops with Grape & Sherry Agrodolce, Creamy Polenta, and Aleppo-Blistered Green Beans & Corn
Summer on a platter
There’s nothing I love more in the summer than wandering the farmers market in New York. Not rushing, not with a grocery list — just perusing.
The produce is at its peak at Union Square, and entire dishes literally start building themselves in my head just walking through each stall. I let the colors tell me what I’m cooking that night.
This past week when I thought of what would ‘hit’, it involved grilled meat. Steak over a charcoal grill in the summer is classic — you can’t beat it — but if you’ve never had veal chops, oh man are they next level.
Veal is ‘milkier’, a little naturally sweet.. Slapped on the grill, it’s fatty, juicy, and almost indecently tender — pure indulgence. It doesn’t need much, just fire and salt, and it pairs with nearly anything you throw at it..
And going with polenta as a bed for the juicy, fatty veal feels right. Unlike potatoes, it’s not heavy or clunky (save that for the holidays). It’s creamy but light and makes the perfect vessel for soaking up all the meat juices and whatever sauce you pour on top. To me, if you’re picking a carb to lace with creams and butters, polenta’s the only way to go for summer.
And when I think of sauce, especially in summer, my mind usually goes to the obvious fruits — peaches, cherries, maybe figs. Grapes almost never make the list, which is a shame, because they’re criminally overlooked. A few summers back in the Hamptons, I cooked veal with grapes for the first time, and it honestly changed my life. The combo is so underutilized, but they just work together.
That’s where an agrodolce comes in — an Italian sweet-and-sour sauce. Here it’s made with grapes and sherry vinegar, and the sharp, jammy sweetness slices right through the fat of the veal and the richness of the polenta.
Lastly, of course, no meal feels complete without something fresh and crunchy to balance it all out. All that rich meat, creamy polenta, and punchy sauce begs for vegetables with bite — something blistery, charred, maybe with a little kick of its own to cut through the indulgence.
That’s what led me to tri-colored green beans and fat ears of yellow corn. I saw them piled high at almost every vendor at Union Square, and I knew immediately they’d be chosen for that role — blistered in a hot pan with olive oil, garlic, and a little salt.. maybe even a shake of Aleppo pepper for intrigue..
Together, it all comes into balance: the rich and the light, the salty and the sweet, the indulgent and the refreshing. A summer dinner that feels decadent and satisfying, but still bright enough to eat outside on a long, warm evening.
Serves 4
Ingredients:
Veal Chops:
4 veal rib chops (about 1½–2 inches thick)
6-8 cloves garlic, lightly crushed
2–3 tbsp olive oil
Kosher salt & black pepper
Grape & Sherry Agrodolce
1 shallot, finely sliced
1 cup red grapes (Concord if in season, halved if large)
¼–⅓ cup sherry vinegar
2 tbsp unsalted butter (to finish)
Kosher salt
Creamy Polenta
1 cup polenta (fine ground cornmeal)
4 cups stock or water (chicken or vegetable stock preferred)
½ – 1 cup heavy cream
½ – 1 cup grated Parmesan
2-4 tbsp butter
2–3 tbsp mascarpone or crème fraîche
Kosher salt & black pepper
Aleppo-Blistered Green Beans & Corn
2 cups green beans, trimmed
2 ears corn, kernels sliced off
2-3 cloves garlic, thinly sliced
2 tsp Aleppo pepper
Olive oil
Kosher salt
Garnishes (optional)
Grated Parmesan
Microgreens
Method
1. Cook the Polenta
Bring stock or water to a gentle simmer in a medium pot.
Slowly whisk in polenta, stirring constantly to avoid lumps.
Reduce heat to low, cover, and cook for 10–15 minutes, whisking occasionally until thickened and tender.
Stir in cream, Parmesan, butter, and mascarpone/crème fraîche until smooth and creamy. Season to taste with salt and pepper. Keep warm.
2. Sear the Veal Chops
Pat chops dry and season well with salt and pepper.
In a heavy skillet, cast iron, or grill pan, heat olive oil until lightly smoking.
Sear chops 2-3 minutes per side (including edges) until deeply browned, adding crushed garlic half way through and basting with the fat.
Reduce heat to medium and continue cooking for 5-7 minutes to desired doneness (125–130°F for medium-rare). Rest while you make the sauce.
3. Make the Grape & Sherry Agrodolce
In the same pan, sauté shallots over medium-low heat for about 30 seconds until softened.
Add grapes and cook until they begin to blister/burst.
Deglaze with sherry vinegar and simmer for a few minutes until slightly syrupy.
Swirl in butter off-heat to finish the sauce with a nice glossy and rich texture. Season with salt.
4. Cook the Vegetables
Heat a skillet with olive oil over medium-high.
Add green beans and corn, cooking until lightly blistered.
Add garlic and Aleppo pepper, sauté briefly until fragrant and tender.
Season with salt.
5. Assemble & Serve
Spoon creamy polenta onto a platter or plates.
Place veal chops on top with any resting juices and garlic.
Arrange blistered corn and beans alongside.
Spoon grape agrodolce generously over the veal.
Garnish (optional) with grated parmesan over the green beans and micro greens over the veal chops.
Serve family-style or plated.
Result: Rich, creamy polenta and salty, juicy veal balanced by the tart-sweet grape agrodolce, with seasonal veggies adding freshness and kick. Perfect summer dinner for hosting or an indulgent night in.
