Name: Veal chops with sage & creamy squash polenta
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2
Cuisine: British
Ingredients: 2 tbsp butter; 2 tbsp olive oil; few sage leaves; 2 British rose veal chops; 500g chunk butternut squash peeled and diced; 2 tsp olive oil; 100ml milk; 50g polenta; 2 tbsp grated parmesan

Veal chops with sage & creamy squash polenta

2 tbsp butter
2 tbsp olive oil
few sage
leaves
2 British rose veal
chops

For the polenta

500g chunk butternut squash
peeled and diced
2 tsp olive oil
100ml milk
50g polenta
2 tbsp grated parmesan

Method

step 1
Heat oven to 180C/160C fan/gas 4. For the polenta, toss the squash and oil with a little salt, then roast for 40 mins until really tender. Whizz squash to a purée with the milk. Leave the oven on. Cook polenta following pack instructions. Once soft and creamy, stir in the purée and Parmesan with seasoning. Keep warm.
step 2
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. Transfer to the oven for 5 mins to finish cooking (tip everything into a small roasting tin if your pan isn’t 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.