Creole white polenta pie with shredded osso buco, smoked eggplant and provoleta gratin

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Season the osso buco with 5 g salt and black pepper. Lightly dust it with the wheat flour, shaking off the excess.

2. 2

   In a large pot or heavy casserole, heat 2 tablespoons of the sunflower oil over medium-high heat. Brown the osso buco for 3 to 4 minutes per side until well colored. Remove and set aside.

3. 3

   In the same pot, add the onion, red bell pepper, celery, and garlic. Cook for 5 minutes until softened. Stir in the sweet paprika and dried oregano for 30 seconds, then deglaze with the red wine, scraping up the browned bits.

4. 4

   Add the crushed tomatoes, beef stock, and bay leaf. Return the osso buco to the pot. When it reaches a gentle simmer, partially cover and cook over low heat for 75 minutes, until the meat is very tender.

5. 5

   Meanwhile, place the eggplant slices on a baking tray, brush with the remaining tablespoon of sunflower oil, and sprinkle with a pinch of the remaining salt. Roast for 18 to 20 minutes at 220 °C / 425 °F, turning halfway, until golden and lightly smoky.

6. 6

   Remove the osso buco from the pot. Discard the bone and shred the meat. Return it to the sauce and cook 5 minutes more so the filling thickens. Remove the bay leaf and adjust with the remaining salt if needed.

7. 7

   For the polenta, bring the milk, water, and nutmeg to a boil in a medium saucepan. Gradually rain in the instant white polenta while whisking constantly. Cook for 3 to 5 minutes until thickened. Stir in the butter and grated Parmesan cheese.

8. 8

   Lower the oven to 200 °C / 400 °F. In a baking dish, spread half of the hot polenta as the base. Cover with half of the roasted eggplant, then spread all of the osso buco filling. Add the remaining eggplant and finish with the rest of the polenta.

9. 9

   Sprinkle the grated provoleta cheese and fresh parsley over the top. Bake for 18 to 22 minutes at 200 °C / 400 °F until the cheese is melted, bubbling, and golden.

10. 10

    Let rest for 10 minutes before serving so the bake sets and slices more neatly.