I like polenta. I like its flavour and its adaptability - the way you can make it really soft (almost a thick porridge) or medium soft (like mashed potato) or quite firm (when you can slice it - once it's cool - and fry in a little butter or even grill over coals). This version is on the soft side. The beef cheeks are also on the soft side. They really do melt in your mouth. The sweetness of the little tomatoes intensifies with long slow roasting. In fact the whole dish is so soft it really doesn't require any tooth work at all - perfect for those without their natural teeth. It's so soft you could almost suck it off the plate. Or inhale it. If you try this, write to me about what it was like - but please don't send photos.
BEEF CHEEKS WITH SOFT POLENTA & SLOW ROASTED TOMATOES
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