Photo Credit: Cattlemen's Beef Board

Yield: 12 portions

SAGE JUS:
3/4 oz. fresh sage leaves
6 Tbsp. olive oil
12 garlic cloves, smashed
3 cups rich veal stock
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper

GORGONZOLA POLENTA:
2 qt. milk
1 qt. water
1 Tbsp. kosher salt
4 cups coarse ground corn meal
1 cup Mascarpone cheese
1/2 cup crumbled Gorgonzola cheese
6 Tbsp. unsalted butter
1 tsp. fresh ground black pepper
12 Veal Loin or Rib Chops (71/2-9 lb.; IMPS/NAMP 1332 or 1306), cut 1 1/2" thick (10 to 12 oz. each)
1 Tbsp. kosher salt
1 Tbsp. ground black pepper
as needed, olive oil

GARNISH:
24-36 fresh sage leaves

For sage jus: 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. Yields 11/2 cups.

For Gorgonzola polenta: 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. Yields 14 cups.

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

Recipe Provided By: Chef David Rosengarten.