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Creamy polenta topped with wine-braised beef is Piedmontese comfort food perfection. This high protein mediterranean family dinner is a carnivore's ultimate cold-weather indulgence.
Pat beef dry with paper towels and season all over with salt and pepper. In a heavy Dutch oven, heat the olive oil over medium-high until shimmering; sear beef until well-browned on all sides, about 12 minutes total. Transfer to a plate.
Reduce heat to medium. Add onion, carrots, celery, and garlic; sauté 7 minutes until softened and fragrant, stirring occasionally so vegetables sweat but do not brown heavily.
Stir in tomato paste and cook for 2 minutes to develop sweetness. Pour in red wine and scrape up any browned bits. Simmer for 5 minutes to reduce by half.
Return beef and any juices to the pot. Add beef broth, bay leaf, and thyme. Cover, reduce heat to low, and braise gently for 2.5 hours, turning the meat halfway through for even cooking. Beef should become fork-tender.
While beef finishes, prepare the polenta: In a saucepan, bring milk and water to a simmer. Rain in cornmeal in a thin stream, whisking vigorously to prevent lumps. Lower heat and stir frequently with a wooden spoon for 25–30 minutes, until creamy and thickened. Off heat, stir in Parmesan, butter, and season with salt to taste.
Remove beef from the sauce, shred or slice, then return meat to the pot; simmer sauce on medium without the lid for 7–10 minutes to concentrate flavor and thicken if needed. Taste and adjust seasoning.
To serve, spoon creamy polenta into bowls, top generously with brasato and spoonfuls of sauce. Finish with extra Parmesan and black pepper if desired.
