Veal scaloppine with soft polenta

First prepare the polenta. In the meantime, heat the oil in a large non-stick pan, cook the veal, in batches, until browned on both sides and cooked as desired. Remove from the pan and cover to keep warm. Melt butter in the same pan, stir in juice and parsley.

Serve the veal with the polenta and drizzle with the sauce.

For the polenta, combine the water and stock in a large saucepan; bring to the boil then reduce the heat to a simmer.

Gradually whisk in polenta and cook, uncovered, stirring constantly, for about 25 minutes or until the mixture is thickened.

Stir in milk and cheese and continue stirring for five minutes or until the mixture is thickened. Season to taste with salt.

Not suitable to freeze. Not suitable to microwave.