1

Bring 2¾ cups (680ml) of the stock and the milk almost to the boil in a large saucepan. Stir in the polenta and cook, stirring occasionally, over low heat, for 10 minutes or until the polenta is thick. Stir in the parmesan and season with salt and pepper. Cover to keep warm and set aside.

2

Cut the prosciutto in half crossways. Place a piece of prosciutto and a sage leaf on each piece of veal and secure with toothpicks. Season with salt and pepper. Sprinkle the plain side of the veal with flour. Pat off excess.

3

Heat 1 teaspoon of canola spread and 1 teaspoon of oil in a large non-stick frying pan over medium-high heat. Add half the veal, prosciutto-side down. Cook for 1 minute each side or until browned lightly and just cooked through. Transfer to a plate and cover to keep warm. Repeat with the remaining canola spread, oil and veal.

4

Stir the vinegar into the pan and cook for 1 minute or until reduced by half. Stir in the remaining ¼ cup (60ml) stock and bring to the boil. Stir in any pan juices on the plate with the veal. Remove the toothpicks from the veal.

5

Divide polenta among serving plates. Top with veal and drizzle with the sauce to serve.