Pork Bites With Glazed Spring Onions And Polenta Quenelles

Preparation:

Preparation: Cut the fillet into cubes, flour them and then cook them in a pan with oil. Deglaze with the white wine. Cut the spring onions in half, blanch them briefly in boiling water and then continue cooking in a pan with the butter and sugar. On the side, prepare a polenta with the cornmeal poured into boiling salted water. Serve the bites with the glazed spring onions and 2 quenelles of polenta next to them.