Name: Veal cutlets with mushrooms and polenta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 2 cup (500ml) milk; 1 cup (170g) instant polenta; 2 tablespoon olive oil; 4 veal cutlets; 500 gram mixed mushrooms such as swiss brown, oyster and enoki, sliced; 8 sage leaves, to serve (optional)

Veal cutlets with mushrooms and polenta

Polenta, a type of cornmeal made from ground maize, is a staple food in northern Italy. It is cooked into a kind of porridge and can be served soft and creamy, or set firm then fried or chargrilled.

Serves 4

Prep

Cook

20M

Total

25M

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Ingredients

2 cup (500ml) milk

1 cup (170g) instant polenta

2 tablespoon olive oil

4 veal cutlets

500 gram mixed mushrooms such as swiss brown, oyster and enoki, sliced

8 sage leaves, to serve (optional)

Method

1. Heat milk with 2 cups water in a large saucepan on high. When simmering, add polenta in a thin stream, whisking constantly. Reduce heat to low and cook for 5 minutes, stirring regularly. Season to taste and keep warm.

2.Meanwhile, heat half of oil in a large frying pan. Cook veal for 3-5 minutes each side, depending on thickness, until cooked. Remove from pan and cover loosely with foil.

3.Heat remaining oil in same pan on medium. Cook swiss brown mushrooms for 3 minutes, until tender. Add oyster and enoki mushrooms and cook for another minute.

4.Top polenta with veal, mushrooms and sage leaves, if using, to serve.

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