Beef cheeks + polenta = comfort food...

These are two rib sticking recipes which together are a real pleasure, when you are craving 'filling-home-food'.  The cheeks are something not used enough but the melting meat is like no other.   I would choose these over say, the best steak on offer.  I don't imagine they are easy to get, but hunt them down at a reliable butcher.  They have a gelatinous quality but as they are cooked for 5 and a half hours, so they become 'melting' and the texture is so, so rich and soft.

The hot, smooth polenta or cornmeal (maize) is a change with a beef dish. The dense but creamy texture really complements the rich beef.  I choose a finely ground cornmeal and I add more liquid than usual required. The thing is to make it the way you like.  I also have to add some cream... and butter too!

(For 4)

 The beef ...

Two beef cheeks (about 500 g/1 lb each), - trimmed of fat, kept whole and tied with string.
Vegetables diced (2 carrots, 2 sticks of celery, 3 onions and 2 leeks)
1 litre/ 4 cups stock (just over)
460 ml/ 2 cups red wine

Make this in a cast-iron casserole pan with a tight fitting lid.  Firstly brown the meat and then remove.  Put the onions in to brown and cook for 10 minutes. Add the other vegetables for 5 minutes, then de-glaze with the red wine and cook for 5 minutes then add the stock and bring to the boil - put into the oven at 120°c/ 250°f for 5 hours.  After cooking, take out gently and remove the string.  Cut each cheek into 4 pieces (it will be delicate).  Remove the veg and push through a sieve.  Reduce the sauce on the stove top until thick. Put the meat back into the sauce and cover with the sauce and put back into the oven for an half an hour  to finish off.

The polenta bit...

160 g/1 cup of cornmeal or polenta  (you can choose if you want to use the quick cook or not)
480 ml/2 cups stock
280 ml/1 cup of milk
280 ml/1 cup of cream
2 tablespoons of dried chives
1 teaspoon of tyme
salt and ground pepper to taste
as much butter as you dare...

The cooking will depend on the polenta you choose (8 minute precooked or the 40 minute stirring all the time one!  I do both... depends on time - more butter goes into the quick version!)
Whisk in the stock, milk, chives and adding the cream last. Cook as instructions indicate and I like to add the butter last, then let it sit for 10 minutes after cooking.  Add a little more cream if you find it too thick still.

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The leftovers are amazing, the beef for me has to be frozen, ready for the most delicious samosas.  As for the polenta, I use it on hot crusty crostini; as it is just about spreadable - a real vegetarian treat!