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Osso bucco with grilled polenta and spinach

Try Jane's main from week 2 of COME DINE WITH ME AUSTRALIA series 2.


  • Grilled Polenta

  • 250g - 300g polenta - the more polenta the firmer the end result

  • 3 sprigs of Rosemary

  • 1.7 litres water

  • Grated parmesan

  • Sicilian Sea Salt

  • Spinach

  • 250g Spinach

  • 1 table spoon Olive Oil

  • 80g Pine nuts

  • 3-4 garlic cloves finely chopped

  • 50g Butter

  • Sicilian Sea Salt pepper to taste

  • Truffle Oil


  • 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.

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