1.Preheat grill to medium high. Combine mustard, oregano and 2 crushed garlic cloves in a small bowl; brush veal both sides with mustard mixture. Cook veal under grill until browned both sides and cooked as desired.
2.Cook tomato, in batches, on heated lightly oiled grill plate (or grill or barbecue) until tender.
3.Meanwhile, bring combined water and salt to the boil in a medium saucepan. Stir in polenta. Stir about 10 minutes or until polenta thickens. Stir in milk and continue stirring about 5 minutes or until polenta thickens. Stir in cheese.
4.Boil, steam or microwave spinach until just wilted. When cool enough to handle, squeeze out excess liquid with hands. Crush remaining garlic. Blend or process spinach with garlic and remaining ingredients until pureed.
5.Serve veal with tomato, polenta and spinach mixture. Sprinkle with extra oregano leaves before serving, if you like.
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