Veal Skewers With Polenta And Tomatoes

1. 1

   Place the veal steaks between two sheets of greaseproof paper and flatten with a rolling pin. Season with salt and freshly ground black pepper and sprinkle with the Parmesan cheese. Top each steak with 2 slices of Prosciutto ham and a few basil leaves then roll up tightly. Cut each roll into 4 thick slices and thread the slices onto 8 wooden skewers (2 slices on each skewer).

2. 2

   To make the polenta, heat the stock and butter in a large pan with a little salt. Bring to a boil and add stir in the polenta. Cook over a medium heat for 5 mins, stirring all the time until thick. Remove from the heat and cover and keep warm.

3. 3

   Heat the oil in a heavy-based skillet and add the skewers. Cook over a medium high heat for 6-7 mins, turning occasionally. Remove and cover to keep warm. Add the onion, garlic and tomatoes to the pan and cook gently for 5 mins. Stir in the sugar and balsamic vinegar and heat through briefly. Add in the rest of the basil leaves and season to taste.

4. 4

   Serve the polenta in warmed shallow bowls and top with the skewers and tomato mixture. Serve immediately.

* Per serving · 4 servings · Values may vary.