Veal Chops with Roasted Shallots, Arugula, and Polenta | Searching4Zen

Ingredients

• 1 cup olive oil or less, divided
• 1/2 cup fresh lemon juice
• 1/4 cup fresh thyme leaves
• 1 tablespoon coarse kosher salt
• 1 tablespoon ground black pepper
• 4 1 3/4-inch-thick veal rib chops (each about 12 ounces), frenched
• 18 small shallots, peeled, halved
• 1/4 cup balsamic vinegar
• 1 12-ounce package grape tomatoes
• 1/3 cup drained capers plus 1 tablespoon caper
• brine reserved from jar
• 4 cups arugula
• 4 cups milk
• ½ cup whipping cream
• 1 cup polenta
• 1 ½ cup cheese-crumbled Gorgonzola or Fontina or what you have on hand
• ½ cup coarsely chopped toasted walnuts