Holybelly’s Beef Cheek Stew with Fried Polenta and Salad

This hearty recipe was featured on Holybelly chefs Sarah Mouchot and Lise Kvan’s winter 2014 menu. Marinating the beef cheek in wine and seasonings overnight, or for several hours, brings out the delicate flavors of this often-overlooked cut of meat. Fresh seasonal carrots and turnips complement this perfect meal for a cold winter day.

Sarah had these thoughts to share on her recipe: “This beef cheek ragoût is rich, delicious and a ‘cheek’y homage to my dad’s cooking, who, like a go