Ingredients

• 4 pcs of pork ribs on the bone
• 250 g yellow corn flour
• 125 g fresh cream
• shallot
• mustard
• honey
• cornstarch
• common or clarified butter
• rosemary
• blonde beer
• extra virgin olive oil
• salt

For the recipe of the pork rib with crispy polenta, prepare the polenta by pouring the flour into 1.2 liters of boiling salted water with 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 let it cool completely. Cut it into sticks and fry them in a pan with a drizzle of oil and a knob of butter, for about 20 minutes, turning them often, on all sides.
FOR THE SAUCE
Slice the shallot and sauté it in a saucepan with 2 tablespoons of oil for 3-4 minutes. Then pour in a lager beer (a 33 cl can); add 1 tablespoon of honey, cream and reduce for about 20 minutes; at the end add 1 teaspoon of corn starch, dissolved in 1 tablespoon of water, and let the sauce thicken for 2 minutes. Turn off and complete with 1 teaspoon of mustard.
FOR THE MEAT
Cook the ribs in a pan with 30 g of foaming 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.

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