In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef with salt and pepper and sear it on all sides until it’s beautifully browned, about 4-5 minutes.

Remove the beef and set it aside. In the same pot, add the chopped onion and sauté until translucent, about 3 minutes. Add minced garlic and cook for another minute.

Return the beef to the pot and add the beef broth, diced tomatoes, tomato paste, balsamic vinegar, oregano, and thyme. Bring to a simmer, cover, and braise on low heat for about 2-3 hours.

About 30 minutes before the beef is done, in a saucepan, bring water or chicken broth to a boil. Slowly whisk in the polenta, stirring continuously for about 5-7 minutes until it thickens.

Stir in the Parmesan cheese and butter, seasoning with salt and pepper to taste. If it’s too thick, add a splash of water.

When the beef is tender, shred it with two forks and mix it back into the sauce. Spoon some creamy polenta onto a plate, top it with the braised beef, and enjoy.