1 Top each escalope with a slice of Parma ham. Top with sage and roll up. Tie with kitchen string or fix with cocktail sticks. Season with salt and ground black pepper and brown all over in a pan of hot oil. Remove from the pan.
2 Fry the onion and garlic in the pan until light golden. Stir in the tomato purée and deglaze with the wine and stock. Simmer gently for around 10 minutes.
3 For the polenta, bring the milk to the boil with the stock and a pinch of salt. Slowly add the polenta, stirring. Cover and simmer over a low heat for 4-5 minutes then remove the lid, stir in the butter and cook for a further 5-10 minutes, stirring occasionally with a wooden spoon. Add extra stock as required, so that the polenta is nice and creamy. Check the seasoning before serving.
4 Put the involtini in the sauce, cover and cook over a mild heat for around 5 minutes. Season the sauce to taste with salt and ground black pepper. Arrange the involtini with the sauce and the polenta on plates and serve.