Trim fat from pork. Cut pork into 1-1/2- to 2-inch pieces or cut veal into 1-1/2-inch pieces. In a large skillet, heat 1 tablespoon of the oil over medium heat. Brown meat in hot oil. Drain off fat; set meat aside.
In the same skillet, cook onion, sweet pepper, and garlic in the remaining 1 tablespoon oil over medium heat for 8 to 10 minutes or until vegetables are tender and starting to brown, stirring occasionally. Add meat, undrained tomatoes, wine, bouillon granules, Italian seasoning, and salt. Bring to boiling; reduce heat. Cover and simmer about 1 hour for pork or 45 minutes for veal or until meat is very tender.
If desired, stir spinach into meat mixture. Serve stew with soft Polenta or Fried Polenta and Parmesan cheese. If desired, garnish with fresh oregano or rosemary. Makes 4 servings.
In a large saucepan bring milk just to a simmer over medium heat. In a medium bowl combine cornmeal, water, and salt. Stir cornmeal mixture slowly into hot milk. Cook and stir until mixture comes to a boil. Reduce heat to low. Cook for 10 to 15 minutes or until mixture is very thick, stirring occasionally. (If mixture is too thick, stir in additional milk.) Stir in butter or margarine until melted.