Veal Skewers With Polenta And Tomatoes - cooking recipe

Ingredients

4 None veal escalopes
30 g Parmesan cheese, finely grated
8 slices Parma ham
2 tbsp fresh basil leaves
500 ml vegetable stock
25 g butter
75 g polenta
2 tbsp olive oil
1 None onion, peeled and finely chopped
1 None garlic clove, peeled and crushed
500 g cherry tomatoes
1 tbsp light soft brown sugar
2 tbsp balsamic vinegar

Preparation

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