Lightly dust the veal in flour, shaking off any excess.
Heat 1 tablespoon oil and 2 teaspoon butter in a large deep frying pan over medium high heat and add half the veal and cook for 30 secons each side or until sealed, remove from the pan and set aside and repeat with the remaining oil, butter and veal and set aside.
Add the onion to the pan and cook, stirring for 2 minutes over medium heat or until softened and then add the garlic and mushrooms and cook, stirring, for 2 minutes or until mushrooms are slightly softened.
Add carrot, cinnamon, star anise, stock and tomato paste, and stir until combined.
Return veal to the pan, bring to the boil, then reduce the heat to low and simmer for 10 minutes or until sauce is reduced and veal is tender and stir in the parsley.
Meanwhile, to make the polenta. place the milk, stock and water in a large saucepan and bring to the boil over high heat and then reduce the heat to medium and then add the polenta in a thin, steady stream, whisking continuously, until smooth.
Continue to whisk for 2 minutes or until thickened and stir in the cheese and butter, then season to taste.
Divide the polenta among bowls, then top with the ragu and serve.