MUSTARD VEAL WITH POLENTA AND SPINACH PUREE

Saturday night at The Manor . Polenta is the Italian version of mashed potatoes . Polenta is perfect for soaking up meat juices or the too good to waste sauces . In a small bowl mix together 1/3 cup of wholegrain mustard with 2 tbs of coarsley chopped fresh oregano and 1 tbs of miced garlic. Coat 4 veal chops with the the mustard mixture . Slice 4 Kumato tomatoes in half . Grill the chops and tomatoes until the chops and tomatoes are browned on both sides and tender. Meanwhile bring 500 ml of salted water to the boil , stir in 170 gm ( 1 cup ) of polenta , cook until the polenta thickens , stir in 3/4 cup of milk , continue to stir until the polenta thickens . stir in 1/4 cup of finely grated parmesan cheese . Steam 2 kg of baby spinach leaves until just wilted . Place in 1 tbs of minced garlic in your blender along with the spinach , 2 anchovy fillets , 4 tbs of lemon and process until pureed . Serve the veal chops over the creamy polenta and top with pureed spinach and side dress with grilled tomatoes and fresh sage leaves .