Veal Cutlets With Polenta And Sage Tomatoes

• 2 cups chicken stock
• 2 cups milk
• 6 oz instant polenta
• 1/2 cup finely grated Parmesan cheese, plus 2 tbsp
• 1/4 cup olive oil
• 8 None fresh sage leaves
• 4 None veal cutlets
• 9 oz cherry tomatoes

1. Bring stock and milk to a boil in a large saucepan. Gradually stir in polenta. Reduce heat and simmer, stirring constantly, for 8 mins, or until polenta thickens. Stir in 1/2 cup Parmesan and season to taste.
2. Preheat broiler. Heat 2 tbsp oil in a large frying pan over high heat. Press 2 sage leaves onto each veal cutlet. Cook for 3 mins per side, or until cooked to your liking. Remove from pan, cover and let rest for 5 mins.
3. Combine tomatoes and remaining sage leaves and oil in a small baking dish. Season. Broil for 5 mins, or until tomato skins burst. Serve veal with polenta and sage tomatoes. Sprinkle with remaining Parmesan.

chicken stock, milk, polenta, parmesan cheese, olive oil, sage, veal cutlets, tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/37023 (may not work)