Chef Rich Rosendale | CMC

Sunday grilling on my new @kenyongrills Texan Grill.

Today's menu: Grilled Pork Coppa Steak with Mascarpone Polenta, Cherry Tomatoes, Basil, and Fennel Pollen Butter.

One of the most underrated cuts in the butcher shop. The same muscle used for traditional Italian coppa and what pitmasters know as the money muscle. Incredible marbling, great flavor, and it grills beautifully.

While the pork is on the grill, I'm using the induction side burner to finish a creamy mascarpone polenta. One of my favorite things about this setup is being able to cook the entire meal outdoors in one station. You can find the recipe below:

Pork Coppa Steak
Ingredients:
• 4 pork coppa steaks
• Kosher salt
• Fresh cracked pepper
Season generously with salt and pepper and grill until beautifully caramelized.

Mascarpone Polenta
Ingredients:
• 2 cups chicken stock
• 2 cups whole milk
• 1 cup fine-ground polenta
• 6 tbsp butter
• 1/2 cup mascarpone
• 1/4 cup grated Parmigiano
• 1 tsp kosher salt

Directions:
1. Combine stock, milk, and salt.
2. Bring to a simmer.
3. Slowly whisk in polenta.
4. Cook 45–55 minutes, stirring occasionally.
5. Finish with butter, mascarpone, and Parmigiano.

Cherry Tomato & Basil Salad
Ingredients:
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil, torn
• 2 tbsp extra virgin olive oil
• Kosher salt
• Fresh cracked pepper
Toss together and let sit for 5–10 minutes.

To finish:
Slice the pork, serve over the polenta, top with the tomato salad, finish with fennel pollen butter and a drizzle of extra virgin olive oil. Simple ingredients. Great technique. Let the food do the talking.

#KenyonGrill #KenyonTexanGrill #PorkCoppa #ChefRichRosendale #OutdoorCooking #ItalianCooking