Prepare the polenta.

In the meantime, place a pot, preferably made of earthware, on the stove.
Add the butter, and once melted, add the pork ribs. Season with salt and pepper and brown on both sides for 5 minutes.

Then add the white wine and continue cooking over low heat for 30 minutes, adding broth as needed.

Serve the ribs while still hot with the polenta.

Food History

Polenta is a commonly served in the mountains in Italy, but not only. An extremely inexpensive and humble food, polenta was one the main, and only, course served in the poorest households even though today it is considered a side dish.

Polenta dates back centuries, but not as far back as corn – from which it is made. Corn was brought to Europe after the discovery of America, where it was pounded and cooked in water before being consumed by ancient populations.

Even the name polenta has ancient origins. It comes from the Latin word “puls”, meaning a sort of mush made of wheat, generally mixed with milk, cheese or meat, as polenta is toady. When corn began to spread through Europe in the 17th century, cornmeal polenta was the natural evolution of the wheat version. This is now polenta became one of the staples of northeastern Italy.

Other suggested recipes

• Liver venetian-style with polenta quenelles
• Val Pusteria Style Goulash
• Salted cod with tomato sauce