Roughly chop the olives. Bring the milk to the boil, add a pinch of salt and then mix in the polenta. Cook for 3 minutes, stirring to ensure that the polenta is smooth. Add the butter and the olives to the polenta and mix well. Check the seasoning and then pour the polenta into a baking tray so that it is 1cm thick. Cover with cling film and then chill in the fridge before cutting to size with a pastry cutter.
Place the veal between two sheets of baking parchment and then use the base of a pan to flatten the meat out. Cut each escalope into three pieces and then place a piece of ham and a sage leaf on to each piece. Roll the meat up and then secure with a toothpick.
Heat a frying pan and cook the polenta rounds for 2 minutes on each side or until nicely golden brown. Remove from the pan and cook the saltimboccas for 2 minutes on each side. Season with salt and piment d'Espelette.
Serve the saltimbocca alongside the polenta.
«Vary the flavours in this recipe by replacing the ham and sage with mozzarella and fresh basil.»