Prosciutto-Wrapped Veal with Soft Polenta Recipe

Ingredients

• 1/3 cup sage leaves (loosely packed)
• 16 prosciutto slices
• 8 veal escalopes (about 100gm each), halved lengthways
• 2 tbsp olive oil
• 100 gm butter, coarsely chopped
• 80 ml dry white wine
• Soft polenta
• 1 litre milk (4 cups)
• 180 gm instant polenta
• 100 gm parmesan, finely grated
• 80 gm butter, coarsely chopped