Ingredients
- 2 veal chops, each approximately 350g
- 2 tbsp olive oil
- 2 tbsp butter
- 4 or 5 sage leaves
- Freshly ground salt and pepper, to season
- Polenta:
- 500g butternut squash, peeled and diced
- 50g polenta
- 2 tbsp parmesan, grated
- 100ml milk
- 2 tsp olive oil
- Freshly ground salt and pepper, to season
Method
- Preheat the oven to 180 degrees C / 356 F / Gas Mark 4.
- Start by making the creamy squash polenta. Toss the squash and olive oil with a little salt, then roast for 40 minutes until very tender. Once cooked, making sure that you leave the oven switched on, pop the squash into a food processor and whizz it up with the milk.
- To cook the polenta, follow the instructions on the packet. Once soft and creamy, stir in the squash puree and grated parmesan, then season as required with freshly ground salt and pepper. Once ready, keep the mixture warm.
- Next, cook the veal chops. Heat the butter and oil in an ovenproof pan (if you have one) until sizzling. Press the sage leaves onto the chops, season generously with freshly ground salt and pepper, then fry over a high heat for 2 minutes on each side until golden and crisp. Transfer the pan to the oven for 5 minutes to finish cooking the chops - if your pan isn’t ovenproof, tip everything into a small roasting tin - you are aiming for the veal to be cooked through but still juicy.
- Once cooked, remove the veal from the oven and leave to rest for 5 minutes . If the creamy squash polenta has become too firm whilst the chops have been cooking, loosen it up a little with a splash of milk.
- To serve, divide the polenta between two warm plates, place a chop on top of each and spoon over any juices from the pan.
- Enjoy, along with any desired accompaniments.