Beef cheeks with polenta
1 serving
30 minutes
Beef cheeks with polenta are a true embodiment of Italian gastronomic luxury. Tender, slow-cooked cheeks soak up the aromas of vegetables, tomato paste, and spices, transforming into a juicy, rich dish. Polenta—a traditional Italian side—adds softness and completeness with its velvety texture. The combination of thick meat sauce and creamy polenta creates a rich, harmonious flavor. Historically considered peasant food, beef cheeks have become a true delicacy in modern cuisine, valued for their texture and deep aroma. This dish is perfect for a cozy family dinner or an exquisite restaurant—it warms the soul and delights true gourmets.
1
Chop the vegetables randomly and fry them in vegetable oil.
- Carrot: 25 g
- Onion: 25 g
- Leek: 20 g
- Celery stalk: 10 g
- Bay leaf: 1 g
2
Then add tomato paste and sauté with the vegetables over low heat.
- Tomatoes in their own juice: 50 g
- Demi-glace sauce: 6 g
3
Add tomatoes in their own juice and pour in water.
- Tomatoes in their own juice: 50 g
4
Coat the cheeks in flour and fry for 1 minute on each side in vegetable oil.
- Wheat flour: 40 g
- Beef cheeks: 20 g
5
Add the roasted cheeks to the vegetables and simmer over medium heat until cooked.
- Beef cheeks: 20 g
6
Get the beef cheeks and strain the sauce through a sieve.
7
To make polenta, you need to bring water to a boil.
8
Add butter and gradually sprinkle in the polenta, stirring with a whisk.
- Polenta (cornmeal): 125 g
9
Cook, stirring constantly until it reaches a porridge consistency.
10
Add cheese at the very end.
- Gorgonzola cheese: 20 g
