Buenos Aires grilled polenta cakes with shredded osso buco, cumin-roasted squash, and warm tomato sauce

Instructions

1. 1

   1. Preheat the oven to 220°F / 105°C to keep the beef warm later, and to 425°F / 220°C to roast the squash. Toss the squash with 1 tablespoon olive oil, 1/2 teaspoon cumin, 1/2 teaspoon salt, and a little black pepper. Place on a tray and roast for 30 to 35 minutes at 425°F / 220°C, until golden and tender.

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   2. Pat the osso buco dry with paper towels. Coat it with the wheat flour, 1 teaspoon salt, sweet paprika, and black pepper. Heat 1 tablespoon olive oil in a wide pot over medium-high heat and brown the osso buco for 3 to 4 minutes per side.

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   3. Add half of the onion and half of the garlic to the pot with the osso buco. Cook for 2 minutes, pour in the white wine, and scrape up the browned bits. Add 500 ml (2 cups) of the beef broth and the bay leaf. Once it comes to a boil, lower the heat, cover, and cook gently for 90 minutes, until the meat is very tender.

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   4. Remove the osso buco from the pot, let it cool slightly, and shred the meat, discarding the bone and excess fat. Strain or reduce the cooking liquid if needed, then mix the meat with 120 ml (1/2 cup) of that liquid to keep it moist. Keep warm in the oven at 220°F / 105°C.

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   5. Meanwhile, make the polenta. Bring the water and the remaining 250 ml (1 cup) of beef broth to a boil in a saucepan with 1/2 teaspoon salt. Gradually whisk in the polenta. Cook over low heat for 4 to 5 minutes, until thickened.

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   6. Stir the butter and half of the grated sardo cheese into the polenta. Spread it in a lightly oiled dish in a 2 cm / 3/4 inch thick layer. Let cool for 15 minutes until firm, then cut into 8 rounds or squares.

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   7. Heat 1 tablespoon olive oil in a large skillet or on a griddle. Brown the polenta cakes for 3 to 4 minutes per side until crusty. Transfer to a tray and keep warm in the oven at 220°F / 105°C.

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   8. For the warm tomato sauce, heat the remaining tablespoon of olive oil in a skillet. Add the rest of the onion and garlic and cook for 4 minutes until soft. Add the crushed tomatoes, green olives, oregano, the remaining 1/2 teaspoon cumin, a pinch of salt, and black pepper. Cook over medium-low heat for 12 to 15 minutes until thickened.

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   9. Serve two polenta cakes per plate. Top with the roasted squash and the hot shredded osso buco. Spoon over the warm tomato sauce, sprinkle with the remaining grated sardo cheese, and finish with chopped fresh parsley.

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    10. If desired, place the assembled plates in the oven for 2 minutes at 220°F / 105°C to bring all the components to the same temperature before serving.