This week's One Local Summer meal was veal loin chops, white polenta, and steamed asparagus with a dill and cream sauce. This was a pretty simple preparation: only pan-frying, simmering and steaming. The ingredients made it feel like a fancy meal, but it managed to fit into our busy week.

The polenta was seasoned only with salt, and the great flavor of the fresh cornmeal really stood out. I am also proud that I managed a nice round mold on the polenta - another simple thing that made it seem elegant. Even the dill cream sauce, which gave the asparagus an extra spark, was just cream simmered with a sprig of dill and pinches of salt and paprika.

Ingredients:
Cream from Oake Knoll Ayreshires in Foxboro, MA
Asparagus from one of the MA farms at the Union Square Farmers Market - I forget which
Dill from Red Fire Farms, Granby, MA
Gray's Rhode Island Cornmeal, from Gray's Grist Mill in Adamsville, RI
Veal loin chops from Houde Family Farm, St. Johnsbury, VT