Beef Cheeks

1. Pat dry the beef cheeks. Season with salt and pepper.
2. Heat olive oil in a heavy pot over high heat. Brown the cheeks on all sides in batches; set aside.
3. Reduce heat to medium. Add more oil if needed, sauté garlic and onion for 3 minutes.
4. Add celery and carrot; cook for another 3 minutes.
5. Pour in red wine, scraping up brown bits. Simmer for 1 minute.
6. Add beef stock, herbs, and return beef cheeks. Cover and simmer for 2–2 1/2 hours, turning occasionally.
7. Remove cheeks. Discard herbs. Puree sauce with a stick blender until smooth.
8. Simmer sauce until thickened (5–10 minutes). Adjust seasoning.
9. Return cheeks to sauce and keep warm.

Polenta

1. In a saucepan, combine cornmeal, water, and salt. Bring to a simmer over medium heat.
2. Reduce heat to low and cook, stirring often, for about 45 minutes until thick and creamy.
3. Remove from heat, stir in butter and cheese.
4. To Serve
5. Spoon polenta onto plates.
6. Top with a beef cheek, drizzle with sauce.
7. Garnish with fresh herbs (optional) and serve hot.