Tomato-Vegetable Sauce for
Grilled Veal Chops and Polenta Squares

(Sauce is enough for 4)

This dish was inspired by having some succulent veal chops and pickled garlic in the refrigerator. I bought the veal chops without having any recipe in mind. It's not necessary to use exactly these ingredients. You can substitute fresh garlic and you can even omit the meat and use the sauce over pasta. The sauce is the star of this recipe.

Polenta:

Make the polenta according to a standard recipe for hard polenta. When finished cooking, spread it onto an oiled flat and shallow baking tin. Refrigerate until ready to use (at least 1 hour). This sets the polenta so that it is easy to cut into squares.

Sauce:

Grilling the Meat and Polenta Squares:

Assembly:

Divide the tomato-vegetable sauce into warm bouillabaisse bowls, place a grilled veal chop on top of the sauce and arrange 3-4 polenta squares around the chop. Garnish with a sprig of parsley if you're in the mood to dress up the presentation.

Notes: