Step 1

Heat the oil in a large pan and fry the vegetables and garlic for 6-7 minutes, or until softened.

Step 2

Add the pieces of meat and cook for 8-10 minutes, or until browned on all sides.

Step 3

Pour in the wine, bring to the boil, then lower the heat until the mixture is simmering.

Step 4

Add the juniper berries, peppercorns, sage, rosemary, bay and chopped tomatoes and cook for 5-6 minutes, then add the nutmeg and the tomato purée.

Step 5

Continue to cook, uncovered, for a further hour, or until the meat is tender. Season, to taste with salt and freshly ground black pepper.

Step 6

Meanwhile for the polenta, cook the salt and polenta in 3 litres/5¼ pints boiling water, stirring continuously for 5-6 minutes (take care as the mixture may bubble and spit).

Step 7

Remove the pan from the heat and stir in the cheeses and butter. Keep warm.

Step 8

To serve, spread the polenta on to a large, clean board, making a well in the middle, then pour the stew into the middle.