Braised Beef Cheeks With Creamy Polenta | Donna Hay

Ingredients

• 2 tablespoons extra virgin olive oil
• 4 x 320g beef cheeks, trimmed
• sea salt and cracked black pepper
• 1 carrot, finely chopped
• 1 stalk celery, trimmed and finely chopped
• 3 cloves garlic, crushed
• ¼ cup (70g) tomato paste
• ½ cup (150g) store-bought caramelised onion relish
• 2 bay leaves
• 1 cup (250ml) port
• 2 cups (500ml) beef stock
• ¼ cup (60ml) sherry vinegar
• amaranth leaves and red-vein sorrel leaves, to serve
• 1 litre milk
• 1 cup (170g) instant polenta (cornmeal)
• 40g unsalted butter, chopped
• 1 cup (120g) mascarpone
• 1 cup (250ml) milk, extra