Ingredients
Method
1.Place veal in large bowl with combined vinegar, oil and garlic; coat veal all over in marinade. Cover; refrigerate 3 hours or overnight.
2.Preheat oven to moderately hot.
3.Drain veal; discard marinade. Heat large flameproof baking dish; cook veal, uncovered, until browned all over. Roast, uncovered, in moderately hot oven 30 minutes. Stir in fig halves; roast, uncovered, in moderately hot oven about 10 minutes or until figs are just tender.
4.Meanwhile, combine the water and milk in large saucepan; bring to a boil. Add polenta in a slow, steady stream, stirring constantly. Reduce heat; simmer, stirring constantly, about 20 minutes or until polenta thickens. Stir in butter, cream, onion and parsley.
5.Remove veal and figs from baking dish; cover to keep warm. Place dish with pan juices over high heat, add port; bring to a boil. Cook, stirring, 2 minutes. Add stock; bring to a boil. Cook, uncovered, 3 minutes. Add blended cornflour and extra water; cook, stirring, until sauce boils and thickens.
6.Serve veal on polenta, topped with figs and drizzled with sauce.
This cut of veal includes the tenderloin of veal, which is very pale in colour (almost white), is trimmed of any excess fat, and has a firm, velvety texture.
Note
