Cut veal into 6 pieces; pound. Place 1 slice proscuitto on each pieces of veal, top with cheese. Roll up; fasten with toothpicks. In frying pan, brown roll ups in butter. Push to side and cook onion with garlic until tender. Stir in soup and milk; cover. Cook over low heat 45 minutes or until tender. Stir occasionally. Meanwhile mix 1 cup water, cornmeal and salt. Pour into 3 cups boiling water, stirring constantly. Cook until thickened, stirring often; cover. Cook over low heat for 25 minutes. Spoon mixture around edge of platter. Arrange roll ups in centre.
