Grilled Pork Rib Eye and Polenta-Chive Pancake
I call this a boneless pork rib eye because it's basically the same cut as a rib eye, which is beef. It's cut and lightly pounded to about ½" and is perfect for quick grilling - just a few minutes on each side. D&D Italian Market in Hartford is the only place I know that sells this.
To do it justice as an Italian dish brush the rib eye lightly with olive oil and sprinkle with some freshly ground black pepper. Then quickly grill it over some rosemary branches or sprigs of oregano. Take it off the grill and add a squeeze of fresh lemon and a good dose of coarse salt. To make it a full meal place it on top of my Polenta & Chive Pancake and top the pork rib eye with a chopped salad of arugula, tomato, and basil leaves tossed with balsamic vinegar (a mix of Roland Balsamic Fig Glaze and Fig Vincotto vinegar*) and top with a few shavings of Asiago or Parmesan cheese.
Polenta & Chive Pancake
Yield: four 6" pancakes
1 cup milk
1 teaspoon salt
1/2 teaspoon baking powder
1 cup finely ground polenta*
¼ cup chopped chives
1 teaspoon finely minced garlic
½ cup grated Asiago or Parmesan cheese
2 tablespoons extra virgin olive oil
In a blender or by hand whisk the milk and egg together until very well blended. Add the salt, baking powder, polenta, chives, garlic, cheese and 1 tablespoon of the olive oil. Mix well. This can be made a day ahead and kept in the refrigerator.
Heat 1 tablespoon or less of the olive oil in a 6-8" skillet over medium high heat. Alternatively heat all of the oil in a larger skillet or on a griddle. When the oil is hot pour in 1/2 cup of the batter. Let brown on one side and flip to brown on the other side. Remove and keep aside. Repeat until all pancakes are done.
Do Ahead note: Cook all the pancakes, let cool, cover and refrigerate. Reheat in a pre-heated 350 degree oven for 10 minutes or hot throughout.
*Source: Finely ground polenta, Roland Balsamic Fig Glaze and Fig Vincotto vinegar can be found at D&D Market, 276 Franklin St., Hartford, 860 296-3261