Osso bucco with grilled polenta and spinach

Osso Bucco

1. Osso Bucco is cooked in Jane's Entree
2. Remove 5 pieces 2 - 2.5 hours into cooking and set aside for main meal

Grilled Polenta

1. Bring pot of salted water to the boil and slowly whisk in the Polenta.
2. As soon as it starts to boil put the lid on slightly ajar and turn heat right down. Stir constantly with a whisk.
3. Cook for around 40 minutes until it’s fluffy.
4. Remove from heat, taste for seasoning and mix through parmesan.
5. Spread it out on a greased tray or a tray lined with baking paper 2.5cm thick and leave to cool.
6. Cut into desired size and dust Polenta cubes in uncooked Polenta to add a nice crunch.
7. Heat oil in frypan, add rosemary and fry for a few minutes.
8. Add Polenta and fry until crispy.
9. Remove Polenta, plate up and dust with Sicilian Sea salt.

Spinach

1. Heat oil and butter in a pan.
2. Add chopped garlic and pine nuts and stir until lightly browned.
3. Add salt, pepper, add spinach and mix around for a minute or two until spinach has cooked.
4. Drizzle with truffle oil.