Veal with anchovy butter and polenta

Cook the veal on an oiled grill plate (or grill or frying pan) until browned on both sides and cooked as desired.

POLENTA: Meanwhile, bring the stock and milk to the boil in a medium saucepan, gradually whisk in the polenta. Stir over the heat for about 8 minutes or until thickened and tender. Stir in the cheese.

Place the butter, anchovies, lemon juice and dill in a small bowl and stir until combined.

Boil, steam or microwave the beans until just tender; drain.

Serve the veal with the Polenta, beans and anchovy butter.

Not suitable to freeze.

Vegetables suitable to microwave.

COOK'S NOTE: Chicken, fish, beef, lamb and pork are all suitable substitutes for the veal.