For the Beef

• 4 tbsp olive oil
• 4 (about 2kg) beef cheeks, trimmed
• 1 onion, diced
• 1 carrot, diced
• 2 celery stalks, diced
• 1½ tbsp tomato paste
• 1 bottle of dry red wine (go for Nero d’Avola and serve alongside as well)
• 1.5L beef stock
• 1 bay leaf, crushed
• 1 cinnamon stick

For the Polenta

• 1L cups chicken stock
• 500ml milk
• 1 cup polenta
• 1 tsp salt
• 100g butter, cubed
• 250g Grana Padano, grated
• ½ tsp pepper

To Serve – gremolata

• 1 bunch parsley, chopped
• Zest of 1 lemon
• 1 garlic clove, minced
• Salt & pepper to taste

For the Beef

1. Pat the cheeks dry with a clean kitchen towel then sprinkle salt over all sides.
2. Heat 2 tablespoons of olive oil in a large saucepan over medium heat.
3. Cook the cheeks in the oil (they might not all fit, so do one or two at a time) until they are deep brown on both sides.
4. Take them out of the pan.
5. Add 2 more tablespoons of oil to the pan (there will be little leftover brown bits, don’t discard them, they are delicious!)
6. Add the onion, carrot and celery to the pan and cook, stirring occasionally for about 10 minutes or until the veg is starting to soften.
7. Add the tomato paste and stir for one minute.
8. Add the wine, turn up the heat to bring the wine to a hard boil.
9. Add the stock, bay leaf and cinnamon, bring back to the boil.
10. Return the cheeks and any juices to the pot then turn the heat to low and simmer for 3 hours.

For the Polenta

1. In your other large pot, bring the stock and milk to a simmer.
2. Add the polenta and salt cook, stirring occasionally for about 30 minutes.
3. Add the butter, cheese and pepper and stir well.
4. Serve immediately

To Serve

1. Combine all the ingredients of the gremolata.
2. Spread the polenta on a large serving platter
3. Add the beef cheeks and braising liquid on top
4. Sprinkle over the gremolata
5. Gather your luckiest friends around a small table, give them spoons and let them tuck in.