For Gazpacho: Finely dice celery, red and yellow bell peppers, yellow squash, plum tomatoes and zucchini. Combine with basil, cilantro, 3/4 oz. garlic, 1 tbsp. salt, 1 tbsp. white pepper and pepper sauce in nonreactive bowl; toss to mix. Add stewed tomatoes and vegetable juice cocktail; stir gently. Refrigerate, covered, at least 1 hour.
For Polenta: Gradually stir cornmeal into water in stainless steel bowl; let rest. Bring stock to a boil; gradually stir in cornmeal until smooth. Reduce heat to low; simmer until thick, stirring frequently. Remove from heat. Stir in cheese, 1-1/2 oz. butter, tomatoes, 1-1/2 oz. cream, 3/4 tsp. salt and 1/2 tsp. black pepper. Spoon into 3-inch metal rings placed on lined sheet pan. Refrigerate until firm.
For Butter Sauce: Sauté shallots and 3 minced garlic cloves in 9 ounces butter until golden brown. Deglaze pan with sherry. Add 1-1/2 qt. cream; reduce to sauce consistency. Remove from heat; gradually whisk in cubed cold butter. Strain; keep warm.
For Veal: Season veal with mustard, 1-1/2 tsp. salt and 1-1/2 tsp. pepper. Unroll pancetta; wrap each veal chop with 1 pancetta strip. Secure with wooden picks. Sear 1 veal chop on all sides in ½ tablespoon oil in sauté pan. Finish in 325°F oven 12 to 15 minutes or to desired doneness. Remove wooden picks. Remove 1 Polenta cake from metal ring; brown in 1 ounce butter, turning once.
For Baked Parmesan: Sprinkle 3 cups freshly grated Parmesan cheese onto nonstick half sheet pan. Bake in 325°F oven 10 to 12 minutes or until cheese is melted and crispy. Cool. Gently break into abstract pieces.
To Serve: Ladle 6 ounces Gazpacho into large shallow plate. Plate Polenta off-center on sauce; top with veal. Drizzle with 2 to 3 ounces Butter Sauce. Garnish with Baked Parmesan, if desired.