4 x 100 g veal leg steaks
45 g semi-dried tomatoes, finely chopped
30 g thinly sliced prosciutto, finely chopped
60 g bocconcini, chopped
40 g fresh baby spinach leaves
2 tsp extra virgin olive oil
2 cloves garlic, finely chopped
400 g no-salt-added tomato paste
1 tsp no-salt-added chicken stock
250 ml water
1 bunch kale, chopped
extra virgin olive oil
750 ml water
500 ml skim milk
170 g polenta
20 g finely grated Parmesan
- Using a meat mallet, pound the veal steaks between 2 pieces of baking paper until very thin. Lay out flat on a clean board or piece of baking paper. Combine semi-dried tomatoes, prosciutto and bocconcini in a bowl. Lay spinach leaves evenly over the veal. Top with the tomato mixture. Roll up each piece of veal and secure with a toothpick.
- Heat 1 teaspoon of oil in a large non-stick frying pan over medium-high. Add the veal and cook (turning occasionally) for 2-3 minutes, or until browned. Transfer to a plate and set aside
- Heat remaining oil in the frying pan over medium. Add the garlic and cook, stirring, for 1 minute. Add the canned tomatoes, tomato paste and combined stock powder and water. Bring to a boil over high heat. Reduce to medium and simmer, uncovered, for 10 minutes.
- Meanwhile, to make roasted kale, preheat oven to 170°C (fanforced). Line a large baking tray with baking paper. Arrange kale on tray in a single layer. Spray with oil. Bake for 8-10 minutes or until kale is crisp. Set aside.
- To make polenta, meanwhile, put the water and milk in a medium saucepan. Gradually stir in the polenta and cook, over medium heat until the mixture comes to a simmer. Simmer, stirring often, for 5 minutes or until polenta is thick and creamy (but not too thick). Remove pan from heat and stir in parmesan.
- Add the veal to the pan of simmering tomato sauce mixture and reduce heat to medium-low. Cook, covered, for 5 minutes or until the veal is cooked through. Spoon the polenta onto serving plates. Remove the toothpicks from the veal and slice, if you like. Place veal over the polenta. Spoon over tomato sauce and serve with the roasted kale.