White wine pork tips with polenta ✨ What more could you ask for tonight? ❤️

White wine pork tips with polenta ✨ What more could you ask for tonight? ❤️ Sebastian Fitarau , Resident Chef Creator

Ingredients for 4 people:
800g pork knots
1 glass of dry white wine
2-3 sprigs of fresh fennel
1 teaspoon of dried fennel
2 cloves of garlic
1 onion
q.b. extra virgin olive oil
Salt and pepper q.b.
1-2 bay leaves
1 liter of meat or vegetable broth

For the polenta:
1 litre of water 250 g
yellow polenta flour
sale. q.b.

Procedure:
Salt the pork tips all over the surface, bake in a ventilated oven set to 250degrees for 20 minutes, they must be nice and golden. Finely chop the onion and crush the garlic cloves. In a large saucepan, heat a thread of extra virgin olive oil over medium heat. Add the onion and garlic, simmer until they become translucent. Add the pork chops to the casserole, season with salt, pepper, and dry fennel. Pour the white wine and let it simmer for a few minutes, until the alcohol evaporates. Cover with hot broth and bay leaves. Bring to boil, then lower heat, cover and let cook for about 2 hours, until tips are tender. Mix from time to time and add broth if necessary. Make the polenta and let it cook for as long as needed. Once the dots are cooked taste and adjust salt and pepper if needed. Serve hot pork tips, accompanied by polenta and fresh fennel. Enjoy your meal!