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Veal with polenta and blue cheese sauce

July 16, 2010 No Comments


Serves 2


  • 2 x 200g veal cutlets
  • 1 clove crushes or finely diced garlic
  • Olive oil
  • Oregano
  • Salt and pepper

For polenta (will make more than you need)

  • 1.5 cups Chicken stock
  • 1.5 cups milk
  • 40g unsalted butter
  • 1 cup polenta

For blue cheese sauce:

  • 85g Blue cheese
  • dash milk

How to:

First you want to marinate your meat and set aside.

Coat veal with a mixture of garlic, oregano, salt and pepper. You can do this as far in advance as you like. The more it marrinates the yummier it will be.

Then heat your grill/pan/BBQ up very well and cook veal for approx 5 mins each side.

In the meantime cook your polenta. Bring stock, milk and butter to the boil. Take off the stove while adding the polenta in a steady streem while whisking constantly. Then return to a low/medium heat, continue to whisk and cook (if instant polenta might only need a few minutes. Check packet instructions on cooking time) until the polenta thickens. This amount will make more than 2 portions maybe 4. Divide desired amount of polenta onto plate, top with veal (let veal rest if it has not already done this).

Finally heat milk and melt blue cheese in saucepan and drizzel on top of veal.

Buon Appetito!

Adapted (with changes) from Simple Essentials – Beed, lamb & pork by Donna Hay.

Veal, Veal with polenta and blue cheese sauce

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