Seared veal with spinach and goat’s cheese polenta
2 cup(s), (500ml)
Instant yellow polenta
1 cup(s), (170g)
baby spinach leaves
1 cup(s), (20g)
lean veal leg steak
480 g, (buy 600g), fat trimmed
75 g, crumbled
1 medium, cut into wedges, to serve
1 x 3 second spray(s)
- Preheat oven to 220°C. Place the tomato on a baking tray and lightly spray with oil. Bake for 8-10 minutes or until skins start to split. Season with salt and pepper.
- Meanwhile, combine the milk and 1 cup (250ml) water in a medium saucepan over medium heat and bring to the boil. Gradually stir in the polenta. Cook, stirring, for 5 minutes, or until thick and creamy. Stir in the spinach. Remove from the heat. Season with salt and pepper.
- Heat the oil in a large non-stick frying pan over high heat. Season the veal with salt and pepper. Cook for 1-2 minutes each side or until cooked to your liking. Thinly slice. Divide the polenta mixture among serving plates. Top with the veal. Serve with the roasted tomatoes and lemon wedges. Sprinkle with the goat’s cheese.