Snake River Farms Veal Cheeks and Polenta

So my chef asked me the other day if I had ever worked with veal cheeks before. I said no I haven’t, but I would like to. So I did a special with them for a pretty busy Wednesday. I was trying to think how exactly how i wanted to cook them. I was thinking about braising them and then dredging them in flour and crisping them up. But I decided aginst that and braised them in demiglace compound sauce bordelaise. i braised them along with pearl onions, carrots that I cut into balls, and fresh herbs. I then use the carrots and onions for my vegetables on the plate. I strain the sauce and then fortify it. I had some beautiful laramer farms yellow polenta that had been lying around so I decided I would make a friend polenta cake to go along with cheeks. I hollowed out the cake before i fried it so that I could plate the vegetables inside it. I then add a little wilted spinach to the vegetables and sauce with my fortified bordelaise. It’s a very rustic and so rich but it believe there was 9 sold that night so I can’t complain.