I know I promised the blanquette de veau recipe accompanied by mixed roast vegetables but first I must divulge this wonderful polenta invention.

method:
– cook some polenta
– mix it (use a fork) with some chopped sun-dried tomatoes, olive oil and spices (cumin, chilli, coriander, cinnamon, etc. etc. – whatever takes your fancy)
– place in an overproof dish and grill in a hot oven until cooked through and lightly browned on top

Blanquette de Veau method:
– fry some chopped onions in a little oil
– add bite sized chunks of veal and brown
– add chopped carrots, garlic and a little flour
– add white wine (or dry cider) and stock to cover, salt, pepper
– place in a casserole dish and cook in a cool oven (160 degrees) for a couple of hours until the meat is tender and the sauce thick.
– Serve with slices of grilled polenta (see above)