Oxtail with truffle polenta

Ingredients

• 3 kilograms oxtail pieces, excess fat trimmed
• flaky sea salt
• canola oil
• 2 cups roughly chopped carrot
• 2 cups roughly chopped onion
• 2 cups roughly chopped celery
• 6 cloves garlic, roughly chopped
• 8 sprigs fresh thyme
• 3 sprigs rosemary
• 2 bay leaves
• 1 cup port
• 1 cup red wine
• 1 1/2 litre chicken stock
• 1 cup demi-glace (reduced beef stock)
• 1/3 cup red currant jelly (or similar)
• Creamy polenta
• 3 cups milk
• 1 cup cream
• 125 grams fine instant polenta
• fresh truffle, grated, to taste (or use a good-quality truffle or porcini oil)
• 1/2 cup finely grated parmesan cheese
• 25 grams salted butter
• To serve
• fresh truffle (or use a good-quality truffle or porcini oil)
• fresh parmesan, grated