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Ingredients

• 3 pounds sweetbreads, about 4 (8- to 10-ounce) pieces or 8 (4- to 6-ounce) pieces
• 4 fennel sticks or 4 licorice sticks
• 2 teaspoons coarse sea salt or kosher salt
• 2 teaspoons fennel seeds
• 1 teaspoon white peppercorns
• 1 teaspoon fennel pollen, optional
• 1/2 teaspoon saffron threads
• 1/2 teaspoon cayenne pepper
• 1 star anise pod
• 1/2 cup polenta or cornmeal
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 12 garlic cloves, peeled
• 4 small fennel bulbs, trimmed and quartered
• 1 cup dry white wine
• 2 tablespoons Pernod or pastis
• 1 cup chicken stock, low sodium canned broth, or water
• 4 plum tomatoes, peeled if desired, halved, and seeded

Description

Braised Veal Sweetbreads With Fennel And Tomato - A Recipe From Food Network Canada. I Think Braising Is The Best Way To Cook Sweetbreads. It’s Certainly The Lightest Way, Compared With, Say, Pan-frying Them And Serving Them With A Creamy Sauce, Which I

Food Network Canada