Soak dried porcini muchrooms in a little warm water for 30 minutes. Season veal chops and sauté in olive oil until nicely browned.
Set aside and keep warm. Fry sliced button mushrooms in butter until browned, add the porcini and their water, together with a
half glass of marsala, boil down to make a thickish sauce and serve with the veal chop, together with polenta made according to the
packet, to which you add butter and grated cheddar (or parmesan if you've got it!), garnished with chopped chives.