1. Heat the oil in a large ovenproof saucepan or casserole over a medium heat. Add the brisket and slowly brown allowing an even dark, golden-brown crust to form. Turn over and brown the other side in the same manner. Remove the brisket and set aside to rest.
2. Add the shallots, bay leaves, carrots, leeks, rosemary, salt and pepper to the saucepan. Mix gently, then cook until lightly browned, about 10 minutes.
3. Add the garlic and tomatoes, setting aside the cans to rinse out when adding the water. Add the olives and oregano and mix, then add the brisket and just enough water to cover the ingredients.
4. Pre-heat the oven to 180° C. Half cover the pan with a lid, then cook in the oven for 3 hours. Remove the lid and return to the oven for another half an hour.
5. While the brisket is cooking, prepare the polenta. Heat the chicken stock in a saucepan over a medium heat until it just begins to bubble. Slowly pour in the polenta while whisking. Reduce the heat to low and continue whisking as the polenta begins to thicken.
6. After 5 minutes, swap the whisk for a silicone spatula or wooden spoon and gently stir every 5 minutes to ensure the polenta doesn't catch. Once thick, turn off the heat, add the roasted garlic and Gorgonzola, stir through then cover with a lid.
7. Before serving with the brisket, place the polenta over a low heat and add enough water to loosen, add the cheese in chunks and stir through the polenta until evenly melted.
8. Once the brisket is tender, remove it from the oven. Using tongs, break the brisket into large chunks and fold through the sauce.
9. Spoon the  polenta onto a large serving platter and add some of the sauce from the brisket. Add the chunks of brisket and spoon over the remaining sauce. Garnish with parsley, mint and the reserved celery leaves.

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