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Preheat oven to 150 degrees celsius
Place large pot on medium high heat with a layer of cooking oil
Add in beef and sear hard and brown on both sides (about 3 minutes each side)
Whilst beef browns, using a grater, grate onion, carrot and celery
Remove browned beef and add in onion, celery and carrot and lower heat
Allow alliums to sweat down for 5 minutes before adding red wine to deglaze
Scrape the bottom of the pot with wooden spoon and bring to boil
Once boil reached add in beef stock, brown beef cheeks, thyme and bay leaves
Bring to a simmer before placing lid on top and place in oven for 2.5 - 3 hours
Once cooked, remove from oven, remove cheeks from pot and put to the side to rest
Using tongs, remove thyme and bay leaf before blitzing the rest together
Add back to heat on stove and reduce sauce until silky
Pour over the top of cheeks and rest all together for 10 minutes
Pour milk and 1 cup water in pot and bring to a super low simmer on low heat
Rain in the polenta slowly, whisking as you go
Allow to cook for 8-10 minutes, whisking every now and again until polenta is smooth and not grainy, and thick
Mix through parmesan and butter to finish
To plate up, spoon on a bed of polenta before placing a beef cheek on top and finish with a drizzle of the sauce
Tear apart with a fork and spoon, no need for a knife