Ingredients:

1 lb mixed wild mushroom
1/3 cup olive oil
3 tbs balsamic vinegar
1 tsp cracked peppercorns
2 tbs olive oil
1 tbs lemon, juice
2 tbs chopped parsley

Garlic Polenta
1 head garlic
polenta, (store bought polenta)
olive oil, for brushing
Grilled Veal Chops
4 x 1 inch thick veal, chops
2 tbs olive oil
1 tbs chopped fresh rosemary
salt
fresh ground pepper

Instructions

Remove stalks from mushrooms.In a bowl combine olive oil, balsamic vinegar and peppercorns.Add mushrooms and toss to coat.Grill mushrooms at high heat for 3-4 minutes.Place in a serving dish and toss with olive oil, lemon juice and parsley.

Garlic Polenta:
Cut off top quarter of garlic head, brush with olive oil and wrap in foil.Place on medium high grill for about 30 minutes or until cloves are soft and slightly browned Cut store bought polenta into 8 slices and grill on high heat for 4 minutes per side brushing with olive oil.

Grilled Veal Chops:
Brush veal chops with olive oil and sprinkle with rosemary.Season with salt and pepper.Sear veal chops for 2 minutes on each side and cook for another 3 minutes for medium rare.Top chops with mushrooms serve with polenta.