Wild Boar Morsels with Polenta in the oven

Slice the onion, carrot, leek, and celery and transfer them to a large bowl. Add the wild boar pieces, the bouquet garni, and the juniper berries, i whole cloves and peppercorns. Pour the Barbera d'Asti until the meat is well covered, then leave to marinate in a cool place for at least 24 hours.

Finely chop the lardo and put it in a shallow pan, preferably terracotta, together with extra virgin olive oil. Heat over medium heat until the lardo it begins to melt and the bottom begins to sizzle: this indicates that it is ready to accommodate the meat without burning the fat.

Drain the wild boar from the marinade and dry it carefully, reserving the liquid. Add the meat to the shallow pan and do it gently stew in the hot pan until the surface turns golden brown. The browning should be uniform, with an intense aroma and without excessive liquid on the bottom.

Add to shallow pan the marinated vegetables, well drained, then season with salt and pepperLet them cook together with the meat until they begin to wilt and the bottom takes on a richer color. Stir regularly to distribute the heat and prevent the battuto let's stick.

Pour in shallow pan Bring the marinade to a gentle boil and cook for 45 minutes. Then add the two cups of broth and continue cooking for an hour. The wild boar is ready when the meat is tender and the sauce appears thick, fragrant, and well-bonded.

Bring to a boil a liter of water, salt with coarse salt and pour the cornmeal sprinkling in gradually, stirring vigorously to avoid lumps forming. Cook for 45 minutes, stirring occasionally, until the polenta it will be thick, smooth and well cooked.

Anoint one baking pan, pour the polenta While still warm, spread it out into an even layer. Let it cool completely, until firm enough to be unmolded and cut without breaking. Then cut into regular rectangles, suitable for gratin.

Arrange the rectangles of polenta in the baking pan grease them and bake them in hot oven for 15 minutes. Let them brown until the surface appears dry and slightly golden, while the inside remains soft. Serve them piping hot with the wild boar, accompanied by the pan juices.