To braise the Cheeks

Step 1 First pan fry the cheeks in a little oil until they have a good colour all round

Step 2 In a separate large sauce pan sauté the onions and the vegetables in the oil & butter until beginning to colour.

Step 3 Add in the wine and bring to a simmer.

Step 4 Add in the rest of the ingredients and the cheeks.

Step 5 Place in a pre heated oven at 140°c without a lid for 1 hour.

Step 6 Stir and reduce the temperature to 130°c for a further 2 hours. Stir each hour. Allow to rest for half an hour before removing the cooked pig’s cheeks.

Step 7 Pass the sauce through a fine sieve, discard the herbs and vegetables.

Step 8 Reduce the sauce to 300ml, taste and adjust the seasoning.

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The polenta

Step 1 In a heavy based sauce pan.

Step 2 Stir the polenta into the warm stock and gently bring towards a simmer.

Step 3 It will thicken a lot and needs constant stirring. Be careful as it may spit.

Step 4 Depending on how fine or coarsely milled your polenta is will determine how much stock you need.

Step 5 Stir in the butter and test the seasoning at the end.

Step 6 You should aim for a consistency of very creamy mash potato that will hold a shape on the plate but give a little when you serve the cheeks on top.

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To finish the dish

Step 1 Quarter the button mushrooms, cut the bacon into half centimetre chunks & peel the button onions.

Step 2 Pan fry the onions in a little oil until beginning to colour before adding in the bacon and then the mushrooms, season with salt & black pepper. When cooked add in a knob of butter and some chopped parsley.

Step 3 Serve a good spoon of the polenta in the middle of each plate. Sit the pork cheeks on top with the sauce poured over. Garnish with the bacon, mushroom & onion. Bon appétit!

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