Method

• 1.
  Preheat the oven to 140°C.
• 2.
  Heat the oil in a flameproof casserole over medium heat. Sear goat, in batches, for 4-5 minutes, turning, until browned on all sides. Remove and set aside.
• 3.
  Cook the onion, garlic and rosemary in the pan for 2-3 minutes until soft. Add the vincotto, vinegar and stock or water, then return the goat to the pan. Cover and bake for 1 1/2 hours or until the goat is tender.
• 4.
  Remove goat from pan, then simmer stock over medium heat for 8-10 minutes until reduced by half. Remove the meat from the bone in large pieces and return to the reduced stock. Gently stir over low heat to warm through. Keep warm.
• 5.
  Meanwhile, for the polenta, place milk in a pan and bring to just below boiling point. Reduce heat to low, then slowly pour in the rice flour, whisking constantly. Cook for 2-3 minutes until smooth. Add butter and 1 teaspoon salt and stir until combined. (You can add more milk for a softer consistency, if desired.) Keep warm.
• 6.
  Heat grapeseed oil in a pan over high heat. Cook cavolo nero for 1-2 minutes until wilted but still slightly crunchy.
• 7.
  Serve goat on rice polenta with cavolo nero, drizzled with the reduced stock.