Braised Beef with Creamy Polenta

Directions

1. Braising the beef. In a large sauce pan heat the olive oil over high heat. Add the meat in a single layer and brown on each side. Will take up to 20 minutes Remove to a platter. Repeat if needed.
2. Add the onion and parsley. Saute for 10 minutes until golden brown. Make sure to not burn the golden glaze at the bottom of the pan.
3. Stir in the garlic, bay leaves and spices.
4. Return the meat to the pan turning it to cover with vegatables and spices. Pour in the wine and bring to boil. Lower to a simmer. Allow it to cook down for 10 to 15 minutes. Scape the bottom of the pan to get the bits to incorporate into the sauce.
5. Break up the tomatoes and add to the sauce. Stir in the olives and bring to a simmer. Cover and cook for 1 hour.
6. Add the basil and simmer covered for an additional 30 minutes until the meat is tender. Season to taste and skim off the fat before serving.
7. For the Polenta you will need a double boiler. Fill 6 quart pot 3 quarters to the way full with water. Bring to a boil over high heat. Fill a kettle with 12 1/2 cups of water and bring to a boil.
8. Measure the salt into the bowl. When the water comes to a boil pour into the bowl. Using the whisk create a whirlpool effect and slowly pour in the cornmeal and continue stirring until it is fully combined and no lumps. Cover the bowl with aluminum foil. Place a stainless steel bowl over the boiling pot of water. Lower heat of boiling water to medium. Stir polenta with rubber spatula scraping sides every 20 minutes. Reseal foil each time. Allow to cook for 1 1/2 hours.