Trim fat from meat. In a 5- to 6-quart slow cooker combine onions, carrots, and fennel. Place meat on vegetables.
Stir tomatoes, wine, tapioca, tomato paste, rosemary, salt, pepper, and garlic into mixture in cooker.
Cover; cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
Meanwhile, prepare Gorgonzola Polenta. To serve, spoon polenta into shallow bowls. Spoon meat and vegetable mixture over polenta.
In a medium saucepan bring the 2-1/2 cups water to boiling. Meanwhile, in a medium bowl stir together cornmeal, the 1 cup cold water, and salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to medium-low. Cook for 25 to 30 minutes or until mixture is very thick and tender, stirring frequently and adjusting heat as necessary to maintain a slow boil. Stir in cheese.