Heat a little clarified butter in a frying pan. Season the meat and brown in batches for approx. 1 min. on each side, remove from the pan. Reduce the heat and wipe the cooking fat from the pan, briefly sauté the shallot in the same pan, add the tomato puree and sprig of thyme and briefly sauté. Add the tomatoes and stock, bring to the boil, reduce the heat, return the meat to the pan. Cover and cook on a low heat for approx. 1½ hrs.
In a bowl, mix the carrots with all the other ingredients up to and including the salt, spread onto a baking tray lined with baking paper.
Approx. 40 mins. in the centre of an oven preheated to 180°C.
Bring the stock to the boil, stir in the polenta, simmer for approx. 2 mins. over a very low heat, stirring constantly to form a thick paste, stir in the butter.
Remove the sprig of thyme, remove the meat from the sauce. Stir in the chocolate and chili. Return the meat to the pan and heat gently. Spoon the polenta onto plates, top with the meat, sauce and vegetables.