Veal chops with sage & creamy squash polenta

Name: Veal chops with sage & creamy squash polenta
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2
Cuisine: Global
Ingredients: 2 Tbsps butter; 2 Tbsps olive oil; 3 leaves few sage; 2 British rose veal chops; 500 grams butternut squash, peeled and diced; 2 teaspoons olive oil; 100 milliliters milk; 50 grams polenta; 2 Tbsps grated parmesan

Veal chops with sage & creamy squash polenta might be a good recipe to expand your main course recipe box. This recipe serves 2. One portion of this dish contains roughly 51g of protein, 54g of fat, and a total of 889 calories. This recipe covers 43% of your daily requirements of vitamins and minerals. If you have butter, butternut squash, milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. It is a good option if you're following a gluten free diet.

Instructions

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

For the polenta, toss the squash and oil with a little salt, then roast for 40 mins until really tender. Whizz squash to a pure with the milk. Leave the oven on. Cook polenta following pack instructions. Once soft and creamy, stir in the pure and Parmesan with seasoning. Keep warm.

Ingredients you will need

Seasoning

Parmesan

Polenta

Squash

Milk

Salt

Cooking Oil

Equipment you will use

Oven

Heat the butter and oil in an ovenproof pan (if you have one) until sizzling. Press a few sage leaves onto the chops, season generously, then fry over a high heat for 2 mins on each side until golden and crisp.

Ingredients you will need

Sage

Butter

Cooking Oil

Equipment you will use

Frying Pan

Transfer to the oven for 5 mins to finish cooking (tip everything into a small roasting tin if your pan isnt ovenproof). Check the veal is just cooked through but still juicy, then rest for a few mins while you dish up the polenta and salad (see recipe below). If the polenta has firmed up too much, loosen with a splash more milk, then divide between two plates. Top each with a chop and spoon over any pan juices.

Ingredients you will need

Polenta

Milk

Veal