Veal Birds With Polenta
|Thinly sliced veal cutlet||1 Kilogram|
|Prosciutto slices||6 (Thin Slices, Italian Ham)|
|Mozzarella cheese slice||2 , cut in 6 pieces|
|Butter/Margarine||30 Milliliter (2 Tablespoon)|
|Chopped onion||30 Milliliter (2 Tablespoon)|
|Garlic clove||1 Medium, minced|
|Condensed cream of mushroom soup||10 Ounce (1 Can, 284 Milliliter)|
|Salt||1 Teaspoon (5 Milliliter)|
Cut veal into 6 pieces; pound.
Place 1 slice Prosciutto on each piece veal, top with cheese.
Roll up; fasten with toothpicks.
In frying pan, brown roll-ups in butter.
Push to side and cook onion with garlic until tender.
Stir in soup and milk; cover.
Cook over low heat 45 minutes or until tender.
Meanwhile, mix 250 mL (1 cup) water, cornmeal and salt.
Pour into 750 mL (3 cups) boiling water, stirring constantly Cook until thickened, stirring often; cover.
Cook over low heat for 25 minutes.
Spoon mixture around edge of platter.
Arrange roll-ups in centre.