Veal Stew with Rosemary and Lemon and Baked Polenta with Parmesan

Name: Veal Stew with Rosemary and Lemon and Baked Polenta with Parmesan
Ingredients: 2 quarts water; 2 teaspoons kosher salt, plus more for seasoning; 2 1/2 cups stone-ground cornmeal; 6 tablespoons unsalted butter; 1/2 cup freshly grated Parmesan cheese, plus more for serving; Freshly ground black pepper; 3 tablespoons pure olive oil; 3 pounds boneless veal shoulder, cut into 1 1/2-inch pieces; Kosher salt; 1 tablespoon unsalted butter; 2 celery ribs, finely chopped; 1 large onion, finely chopped; 1 large carrot, finely chopped; 2 cups dry white wine; 1 cup tomato sauce; 1 tablespoon coarsely chopped rosemary; 2 tablespoons chopped flat-leaf parsley; 1 teaspoon finely grated lemon zest