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), ...

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