Soft Polenta with Fresh Corn and Ossobuco

Preheat the oven to 170^oC.

Ossobuco: Dust the pieces of veal with seasoned flour, shaking off the excess. Heat the oil and butter in a large oven proof sauté pan and brown the meat on both sides. (You will have to do this in batches). Set aside. 

Add the onion to the pan with ½ a cup of the wine. Stir to release all the bits on the bottom of the pan. Cover, reduce the heat and cook the onion until tender. Add the remaining wine and the other ingredients. Season and stir well. Add the veal back to the pan, turning to coat in the sauce. Cover and cook in the oven for 40 minutes. Turn the veal over and cook a further 40 minutes or until the meat is meltingly tender.

Polenta: Combine the corn kernels, milk, chicken stock and salt in a heavy-based saucepan. Bring to the boil and simmer for 6 minutes. Slowly add the polenta in a steady stream, whisking constantly until smooth. Reduce the heat and simmer for 5 minutes or until cooked. Stir in the butter and Parmesan and taste for seasoning. If the polenta is too thick stir in a little boiling water or hot milk to thin it down.

To serve: Divide the polenta between warm serving plates. Spoon the ossobuco on top and garnish with parsley.