Braised pork cheek with sangiovese, mushrooms, served with rosemary rustic polenta

Serve 6

In a pan with evoo brown the cheeks until golden brown and season with the Profumoro. Add the Soffritto and deglaze with the Sangiovese wine. Put the cheeks in an oven dish with some broth and bake at 160 ° C for 3 hours. Once cooked, drain the cheek; add the Gran Boletus mushrooms  and thicken the sauce  with the white Roux. Prepare the rustic Polenta following instruction on the package, add the Rosemary Cream to it. Let it cool, cut it and grill it. Arrange the rustic polenta with rosemary on the plate top it with the cheek and the mushroom sauce. Garnish with a sprig of rosemary and serve.