Ingredients
- 4 pieces of bone-in pork ribs
- 250 g of yellow cornmeal
- 125 g of fresh panna
- shallot
- mustard
- miel
- starch says more
- regular or clarified butter
- Rosemary
- lager beer
- extra virgin olive oil
- Sell
Duration: 1h
Level: Average
Dose: 4 people
For the crispy polenta pork chop recipe, prepare the polenta by pouring the flour into 1,2 liters of boiling salted water and a drop of oil. Cook, stirring, for about 35-40 minutes. Pour the polenta into a mold with the edge about 2 cm high, level it and leave to cool completely. Cut it into sticks and brown them in a frying pan with a drizzle of oil and a knob of butter, for about 20 minutes, turning them frequently on all sides.
FOR THE SAUCE
Slice the shallot and brown it in a pan with 2 tablespoons of oil for 3-4 minutes. Then pour in a blonde beer (a 33 cl can); add 1 tablespoon of honey, cream and reduce for about 20 minutes; at the end add 1 teaspoon of cornstarch dissolved in 1 tablespoon of water and let the sauce thicken for 2 minutes. Turn off and top with 1 teaspoon of mustard.
FOR MEAT
Cook the ribs in a pan with 30g of sparkling butter and a sprig of rosemary, turning them on both sides, for about 10 minutes in total. Serve the ribs with the sauce and crispy polenta.
