To brown the meat
Season the meat and dust with flour. Heat the oil in a frying pan. Brown the meat on all sides over a medium heat for approx. 10 mins., only turning when a crust has formed. Remove from the pan, reduce the heat, wipe the cooking fat from the pan, add a dash more oil if necessary.
Sauté the onion, garlic and leek in the same pan for approx. 5 mins. Pour in the wine, reduce to half the amount. Pour in the pomegranate juice, add the marjoram, bring to the boil, season with salt, reduce the heat. Return the meat and cooking juices to the pan.
To braise in the oven
Cover and cook for approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove the lid and finish cooking for approx. 30 mins.
Bring the water to the boil, season with salt. Stir in the sweetcorn, reduce the heat, simmer over a very low heat for approx. 40 mins., stirring occasionally to form a thick paste. Stir in the marjoram and butter.
Heat the oil in a frying pan. Reduce the heat, stir fry the kalettes for approx. 10 mins., season with salt. Add the lemon juice, cover and cook for approx. 5 mins. Plate up the kalettes with the polenta and veal cheeks. Sprinkle with the pomegranate seeds.