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For the brisket:
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In a large Dutch oven, heat the oil over medium-high heat.
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Sprinkle both sides of the brisket with salt and pepper.
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Add the brisket into the Dutch oven.
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Cook the brisket for about 2 minutes on each side to sear it.
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Remove brisket from Dutch oven and set aside.
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Add the chopped bacon to the Dutch oven and cook over medium heat until brown.
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When the bacon is brown, remove it from the pan with a slotted spoon and place it with the brisket.
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Preheat oven to 325 F.
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Drain all but about 2 tablespoons of fat from the Dutch oven.
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Add the onions and cook over medium to medium low heat for about 15 minutes, until they are tender and beginning to brown.
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Add the garlic and saute for 1 -2 minutes until fragrant.
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Add the red wine or the beef broth to the Dutch oven and stir everything around to deglaze the pan.
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Be sure to scrape all the browned bits off the bottom of the Dutch oven.
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They are full of flavor!
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Stir in the Coke, chili sauce, molasses and liquid smoke.
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Return the brisket and the bacon to the pan.
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Cover and bake in a 325 F oven for 3 1/2-4 hours or until tender.
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After about 2 hours I like to remove the brisket from the oven and turn the brisket over.
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When it has been in the oven for 3 1/2 hours check the brisket by trying to shred a little corner of it with 2 forks.
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When you pull it apart it should be very tender.
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If not, place back in the oven and keep checking it every 30 minutes until tender.
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When its done, remove from oven.
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Let brisket rest in the pan for 15 minutes or so.
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Remove the brisket from the pan and slice brisket across the grain and return it to the cooking liquid.
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For the polenta:
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Bring the broth to a boil in a large saucepan.
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Slowly whisk in the polenta and reduce the heat to a simmer.
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Cook the polenta for a few minutes, stirring until it thickens.
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Remove from the heat and stir in the milk (or half-and-half), butter and grated Parmesan cheese.
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Serve polenta with the braised brisket.
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Enjoy!
