For Saltimbocca with polenta au gratin, first heat the beef broth for the polenta. Mix the hominy and flour and sprinkle into the almost boiling liquid, stirring, and allow to bubble.
Allow to simmer gently for half an hour over a very low heat with the lid closed, stirring frequently. Remove from the heat, add the butter and half of the Parmesan. Let cool slightly, then fold in the eggs.
Spread the mixture with a palette onto a cooled, rinsed baking sheet and let cool completely. Cut out rectangular pieces and layer them in a brick shape in a buttered baking dish. Sprinkle with the remaining cheese and pour the cream on top.
Bake at 200 degrees in a heated oven until the surface is nicely browned.
For the saltimbocca, pound the meat with a smooth mallet or clenched fist until tender, season with salt and with pepper. Place a slice of ham and a sage leaf on each cutlet, pinning with a wooden toothpick.
Heat the clarified butter and brown the cutlets on both sides. Remove from the frying pan and cover with aluminum foil. Deglaze the frying residue with the Marsala and cook a little. Season to taste and drizzle over the cutlets.
Serve saltimbocca with polenta au gratin.
Saltimbocca with polenta au gratin goes well with green leaf salad.