Braised beef cheeks in red wine

Ingredients

• 1.8 kilogram (3½ pounds) beef cheeks
• 2 tablespoon olive oil
• 1 brown onion (250g), chopped coarsely
• 2 carrot (240g), chopped coarsely
• 3 cup (750ml) dry red wine
• 1/4 cup (60ml) red wine vinegar
• 2 x 400g canned whole tomatoes
• 1 tablespoon light brown sugar
• 1 fennel bulb (550g), trimmed, cut into thin wedges
• 6 black peppercorns
• 2 sprigs fresh rosemary
• 2 tablespoon fresh oregano leaves
• 400 gram spring onions, halved
• 250 gram swiss brown mushrooms
• 2 1/2 cup (625ml) water
• 2 1/2 cup (625ml) milk
• 1 1/4 cup (210g) polenta
• 1/2 cup (50g) finely grated parmesan cheese
• 40 gram butter