Brasato al Barolo with Polenta Taragna and Mushrooms

Method

1. Cut the beef into large chunks.
2. For the polenta: bring 750 g water to a boil, add 300 g polenta taragna flour (mix of corn and buckwheat), whisking constantly to avoid lumps. Cook for about 40 minutes.
3. In a large pan, heat a drizzle of oil and a knob of butter. Season the meat with salt and pepper and sear on all sides until browned.
4. Finely dice carrot and celery, add to the pan with the meat and sauté briefly.
5. Deglaze with Barolo wine, scraping up the browned bits.
6. Add a bouquet garni of sage, rosemary, and thyme, then 2 tablespoons of cocoa powder and some tomato paste. Stir well.
7. Cover and simmer on low heat for at least 3 hours, until the meat is tender.
8. Meanwhile, clean and slice porcini mushrooms, then sauté them in a separate pan with a little oil and garlic until golden. Season with salt and pepper.
9. When the polenta is done, stir in a knob of butter and some grated or diced Casera cheese until melted and creamy.
10. To serve: spoon a bed of polenta onto plates, top with the braised beef and its sauce, and finish with the sautéed mushrooms.