Veal Cutlets With Mushrooms And Polenta

• 2 cups milk
• 1 1/8 cups instant polenta
• 2 tbsp olive oil
• 4 None veal cutlets
• 1 lb mixed mushrooms such as chestnut, oyster and enoki, sliced
• 8 None sage leaves, to serve (optional)

1. Heat the milk with 2 cups of water in a large saucepan over high heat. When simmering, add the polenta in a thin stream, whisking constantly. Reduce the heat to low and cook for 5 mins, stirring regularly. Season to taste and keep warm.
2. Meanwhile, heat half of the oil in a large frying pan. Season the veal and cook for 3-5 mins each side, depending on the thickness, until cooked as desired. Remove from the pan and cover loosely with foil.
3. Heat the remaining oil in the same pan over medium heat. Cook the mushrooms for 3 mins, until tender. Season to taste.
4. Top the polenta with veal, mushrooms and sage leaves, if using, to serve.

milk, instant polenta, olive oil, veal cutlets, mixed mushrooms, sage

Taken from recipes-plus.com/api/v2.0/recipes/29464 (may not work)