Season the veal breast all over with salt and pepper. Roll the meat over on itself and tie off with butcher's twine to form a roll.
In a Dutch oven, heat the olive oil over high heat until smoking. Add the meat and sear on all sides until dark golden brown. This should take about 15 minutes. Remove the meat and set aside. Add the apples and flour to the pan and cook, stirring to coat the apples with the flour, for 3 minutes. Add the cinnamon, red wine and chicken stock and scrape the bottom of the pot with a wooden spoon to dislodge any browned bits. Season with salt and pepper, bring to a boil, add the veal breast, reduce to a simmer and cook for 2 hours, until the meat is very tender. Remove the meat and set aside.
Once the braising liquid has cooled for 10 to 15 minutes, place in a blender or food processor and puree. Slice the meat and serve with the puree poured over, and polenta on the side.
Brown Chicken Stock:
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.
Yield: 1 1/2 quarts
Soft Polenta:
In a 3-quart saucepan, heat water and salt until boiling. Drizzle in polenta in a thin stream, whisking constantly, until all polenta is incorporated and mixture begins to thicken. Switch to a wooden spoon, pull off heat and continue to stir until thick as paste.
Stir in the cheese and continue to stir until it is melted and incorporated.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2386.38 Kcal (9991 kJ)
Calories from fat	1521.93 Kcal
		% Daily Value*
Total Fat	169.1g	260%
Cholesterol	670.38mg	223%
Sodium	6485.22mg	270%
Potassium	2004.18mg	43%
Total Carbs	97.27g	32%
Sugars	41.52g	166%
Dietary Fiber	13.72g	55%
Protein	106.59g	213%
Vitamin C	20.1mg	33%
Vitamin A	1.6mg	55%
Iron	8.4mg	47%
Calcium	239.6mg	24%

Amount Per 100 g
Calories	154.16 Kcal (645 kJ)
Calories from fat	98.32 Kcal
		% Daily Value*
Total Fat	10.92g	260%
Cholesterol	43.31mg	223%
Sodium	418.94mg	270%
Potassium	129.47mg	43%
Total Carbs	6.28g	32%
Sugars	2.68g	166%
Dietary Fiber	0.89g	55%
Protein	6.89g	213%
Vitamin C	1.3mg	33%
Vitamin A	0.1mg	55%
Iron	0.5mg	47%
Calcium	15.5mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.