Grilled Veal Chops with Sage Jus and Gorgonzola Polenta

12 Veal Loin or Rib Chops, cut 1-1/2 inches thick (10 to 12 oz each)
1 Tbsp Kosher salt
1 Tbso Ground black pepper
Olive oil (as needed)
Fresh sage leaves (for garnish)

Shop:
Lobels: Porterhouse Chops
Lobels: Rib Chops

Sage Jus:
¾ oz Fresh sage leaves
6 Tbsp. Olive oil
12 Garlic cloves, smashed
3 cups Rich veal stock
¼ tsp Kosher salt
¼ tsp Freshly ground black pepper

Combine sage, oil and garlic in heavy saucepan. Simmer 30 minutes; strain. Set aside.

Simmer stock in large saucepan until reduced by half. Add sage oil; simmer 1 minute. Season with salt and pepper; keep warm.

Gorgonzola Polenta:
2 qt Milk
1 qt Water
1 Tbsp Kosher salt
4 cups Coarse ground corn meal
1 cup Mascarpone cheese
½ cup Crumbled Gorgonzola cheese
6 Tbsp Unsalted butter
1 tsp Fresh ground black pepper

Combine milk, water and salt in large saucepan; bring to a boil. Reduce heat to a simmer; slowly whisk corn meal into milk mixture.

Cook, stirring constantly until polenta thickens and pulls away from sides of pan. Remove from heat; stir in mascarpone, Gorgonzola, butter and pepper. Cover and keep warm.

Instructions:
1. Prepare Sage Au Jus and Gorgonzola Polenta.

2. Season 1 veal chop with 1/4 tsp salt and 1/4 tsp pepper. Brush chop lightly with oil. Grill over medium heat until medium doneness.

3. Serve chop with 2 Tbsp sage jus and 1 cup Gorgonzola polenta. Garnish with 2 to 3 sage leaves.

Makes 12 Servings.