Veal steak with polenta and agrodolce onions

Agrodolce, an Italian sweet and sour sauce, makes a flavoursome topping for this easy sharing dish.

Serves 4 • Prep 20 mins • Cook 40 mins

2 thick-cut British rose veal steaks (about 250g each)

1tbsp vegetable oil

Knob of butter

Sprig rosemary

For the agrodolce onions:

Knob of butter

1tbsp olive oil

400g pearl onions, peeled (we used frozen), larger ones halved

2tbsp caster sugar

4tbsp balsamic vinegar

Sprig rosemary, leaves picked

For the polenta:

500ml chicken stock

300ml whole milk

60g salted butter

250g quick-cook polenta

50g Parmesan cheese, grated

1 Heat the oven to 120C Fan/gas 1. Pat the steaks dry and season liberally on both sides with salt. Put on a rack set over a baking tray and roast for 20 mins for medium, or up to 30 mins for well done. Set aside for 10 mins to rest.

2 Meanwhile, for the onions, melt the butter and oil in a large frying pan over medium-high heat. Add the onions and cook for 10-15 mins until golden. Stir in the sugar and balsamic and cook, stirring for 30 secs until sticky, then remove from the heat and stir in the rosemary.

3 For the polenta, put the stock, milk, half the butter and 200ml water in a large

saucepan. Bring to a simmer, then season well and whisk in the polenta. Cook, stirring over low heat for 3-4 mins until the polenta is cooked. Stir in the Parmesan and remaining butter.

4 Heat a large heavy frying pan (ideally cast iron) over a high heat. Brush the steaks with oil and sear both sides for 1-2 mins to form a golden crust, adding the butter and rosemary sprig half way, and basting. 5 Spread the polenta over a warm platter. Thickly slice the steaks and arrange on top of the polenta. Stir any resting juices and herby butter from the meat into the onions and spoon over the steak. Serve with a sharply dressed leafy green salad, if liked.

Per serving: 690 cals, 29g fat, 13g sat fat, 66g carbs