1/3 cup (80 ml) tomato paste (about half of a 6-ounce/180-ml can)
2-1/2 cups (600 ml) veal stock
Salt and pepper
1/2 lemon, zest only
1/2 orange, zest only
1/2 grapefruit, zest only
2 tablespoons (30 ml) parsley, finely chopped
1 garlic clove, finely minced
1 cup (240 ml) yellow polenta
2 cups (470 ml) milk
2 cups (470 ml) water
2 to 3 sprigs rosemary
1/2 cup (120 g) parmesan cheese, grated
2 tablespoons (30 ml) butter
Maldon salt, to garnish
For the boar ribs, season with salt and pepper.
Heat olive oil in a large cast iron skillet over high heat, then sear ribs on all sides. Remove and set aside.
Sauté carrot, celery, onion and garlic until browned. Add salt and pepper. Add white wine and reduce by half.
Add tomato paste and cook for one minute. Add veal stock, stir until tomato paste is homogenous and add ribs back in. Cover and braise for three hours until the meat is tender but not falling off the bone.
For the gremolata, mix grapefruit, orange, and lemon zest, parsley, and garlic, and set aside.
For the yellow polenta, bring milk, water, and rosemary to a boil in a medium pot. Simmer for 20 minutes, then remove rosemary and discard.
Whisk in polenta. Once polenta starts to become thick, reduce heat, switch to a wooden spoon and stir every now and then for 20 minutes.
Fold in cheese and butter. Keep warm.
To serve, strain braising liquid from ribs and skim fat from the top. Reduce by a third.
Spoon a portion of the polenta into a serving dish, and spread left to right with a spatula. Brush rib with a bit of the reduced braising liquid. Dip the top of the rib into the gremolata.
Spoon a bit more of the reduction onto the plate next to the polenta, place the rib over the sauce with the gremolata facing up. Sprinkle with Maldon salt.