Veal with Soft Polenta

Another female cook who I love to make recipes from is Donna Hay. Most of her recipes are really simple and have such great flavour, which is how I like to cook.

This recipe is from her book Fast, Fresh and Simple. I like it how most of her recipes are for 2 people as well, which works great for us.

I never really cook with polenta and couldn’t find it in Coles when I went shopping, so I went to IGA and they had one sort. This one asks for instant polenta, but the polenta I got didn’t say instant on it anywhere, so I am not sure if I was using the right one.

The polenta turned out well at the beginning, but then half way through the meal it went quite solid. Is this meant to happen?? It still tasted good and the Veal was really nice. I don’t eat sage that often, but I really love the flavour, so I might have to use it a bit more.

Veal with Soft Polenta – From Donna Hay’s Fast Fresh Simple
Serves 2

4 x 90g Veal Steaks
Salt and cracked pepper
20g butter
4 Slices of Prosciutto (I didn’t use this)
6 – 8 Sprigs of sage
Lemon wedges to serve
Soft Polenta
1 cup (250ml) milk
1 cup (250ml) chicken stock
½ cup (85g) instant polenta
½ cup (40g) grated parmesan
2 Tablespoons Marscapone (I didn’t use this either)

To make the soft polenta, put the milk and stock in a saucepan and bring to a boil. Whisk in the polenta and whisk until smooth. Stir in the parmesan and then season , cover and set aside.

Put a fry pan on the high heat. Sprinkle the veal with salt and pepper and then put the veal, butter, sage and prosciutto in the pan and cook for 2 minutes each side, or until the veal is cooked to your liking and the prosciutto is crisp.

To serve, divide the polenta between the serving plates and top each with a tablespoon of marscapone. Add the veal, sage and prosciutto to the plate and serve with a wedge of lemon.

I served mine with a salad of lettuce, cucumber, capsicum and fetta.