Pampas grilled polenta pie with roast beef ragout, cumin-roasted squash, and mild provoleta cream

Instructions

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   1. Preheat the oven to 220°F/105°C to keep things warm later, then raise it to 425°F/220°C for the squash. Toss the squash with 1 tablespoon olive oil, half of the cumin, a pinch of salt, and pepper. Spread on a baking dish and roast at 425°F/220°C for 25 minutes, until tender and lightly browned.

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   2. While the squash roasts, heat 1 tablespoon olive oil in a wide pot over medium heat. Add the onion, red bell pepper, and half of the garlic with a pinch of salt. Cook for 8 minutes, stirring, until the vegetables are soft.

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   3. Add the diced roast beef and brown for 6 to 8 minutes. Stir in the sweet paprika, oregano, bay leaf, and remaining cumin. Mix well to bloom the spices.

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   4. Pour in the red wine and cook for 2 minutes to let the alcohol evaporate. Add the crushed tomato and beef stock. Simmer the ragout over medium-low heat for 25 minutes, stirring occasionally, until juicy but thick. Remove the bay leaf and stir in the parsley. Adjust with salt and pepper.

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   5. For the polenta, bring the water to a gentle boil in a pot with 1 teaspoon salt. Lower the heat and slowly rain in the instant polenta, whisking constantly. Cook for 3 to 5 minutes, according to package directions, until thickened.

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   6. Stir the butter, 60 ml (0.25 cup) whole milk, and 30 g (1 oz) grated sardo cheese into the polenta. Mix until creamy yet firm. Spread the polenta onto a lightly oiled tray or dish in a layer about 1.5 cm/0.6 in thick. Let cool for 15 minutes so it firms up.

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   7. In a nonstick skillet or griddle, heat the remaining tablespoon of olive oil over medium heat. Cut the firm polenta into rectangles or squares and sear for 2 to 3 minutes per side until a light crust forms. Set aside.

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   8. For the provoleta cream, melt the flour with 15 g (1 tbsp) butter in a small saucepan over low heat for 1 minute. Gradually add the remaining 190 ml (0.75 cup) whole milk, whisking to avoid lumps. Cook for 2 to 3 minutes until slightly thickened.

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   9. Add the provoleta and the remaining 30 g (1 oz) sardo cheese to the cream, along with the rest of the chopped garlic. Cook over low heat until the cheese melts. Season with a pinch of salt and pepper.

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    10. Raise or keep the oven at 390°F/200°C. In a baking dish, assemble the pie in this order: one layer of grilled polenta, half of the roast beef ragout, all of the roasted squash, another layer of polenta, the remaining ragout, and the mild provoleta cream on top.

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    11. Bake the pie at 390°F/200°C for 18 to 20 minutes, until bubbling around the edges and golden on top.

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    12. Let rest for 10 minutes before serving so it sets properly. Serve hot.

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    13. For extra browning, you can broil during the last 2 minutes under top heat at 450°F/230°C, watching carefully so the provoleta cream does not burn.