Pork ribs in white wine with polenta

For the pork ribs (serves 4):

• 1 + 3/4 lbs pork ribs (800 g)
• 1/2 cup dry white wine (1 bicchiere)
• 2 to 3 sprigs fresh fennel fronds (2-3 rametti)
• 1 teaspoon dried fennel seeds (1 cucchiaino)
• 2 cloves garlic, crushed (2 spicchi)
• 1 onion, finely chopped (1 cipolla)
• Extra virgin olive oil, as needed (q.b.)
• Salt and black pepper, to taste (q.b.)
• 1 to 2 bay leaves (1-2 foglie)
• 4 + 1/4 cups meat or vegetable broth (1 L)

For the polenta:

• 4 + 1/4 cups water (1 L)
• 1 + 2/3 cups yellow cornmeal (250 g)
• Salt, to taste (q.b.)

For the pork ribs (serves 4):

• Preheat the oven to 480°F (250°C) fan-assisted. Season the pork ribs with salt and place them in the oven for 20 minutes, until golden brown.
• Meanwhile, finely chop the onion and crush the garlic cloves.
• In a large pot, heat a drizzle of extra virgin olive oil over medium heat.
• Add the onion and garlic, sautéing until soft and translucent.
• Add the roasted pork ribs to the pot, seasoning with salt, black pepper, and dried fennel seeds.
• Pour in the white wine and let it simmer for a few minutes until the alcohol evaporates.
• Cover with hot broth and add the bay leaves.
• Bring to a boil, then reduce the heat to low, cover, and simmer for about 2 hours, stirring occasionally and adding more broth if needed. The ribs should be tender.

For the polenta:

• In a separate pot, bring the water to a boil and season with salt.
• Gradually whisk in the cornmeal, stirring constantly to prevent lumps.
• Cook according to package instructions, stirring frequently, until thick and creamy.
• Taste the ribs, adjusting salt and pepper if needed.
• Serve the pork ribs hot, garnished with fresh fennel fronds, alongside the creamy polenta.

Buon appetito!