Ingredients

  • 2 4-oz. pieces Pork Belly, cooked, seared until crispy
  • 2 Polenta Cakes (recipe to follow)
  • 2 Tbsp. canola oil
  • 1/4 cup Goat Cheese Fonduta (recipe to follow)
  • 1 Roma tomato, roasted
  • 1/2 red onion, quartered, roasted
  • 1 Tbsp. fresh oregano

Polenta Cakes

  • 1/2 cup milk
  • 1 cup water
  • 1/2 cup polenta
  • salt and pepper, to taste

Goat Cheese Fonduta

  • 4 oz. goat cheese, room temperature
  • 1/2 cup heavy cream

Details

Product:

Pork Belly

Meal Course:

Dinner, Lunch

Dish Type:

Entrée

Preparation

  1. In sautė pan, heat canola oil over medium-high heat. Add prepared Polenta Cakes and sear both sides until golden brown.
  2. Combine roasted onions, tomatoes and oregano in separate bowl. Season to taste.
  3. To serve: Place Polenta cakes, spoon Goat Cheese Fonduta on plate. Top with pork belly and roasted tomato-onion mixture.

Polenta Cakes

  1. Combine water and milk in sauce pot over medium heat.
  2. Bring to slight simmer and whisk in polenta slowly.
  3. Reduce heat to medium-low, switch to a wooden spoon and stir constantly until polenta no longer tastes gritty.
  4. Transfer to lightly greased baking dish and chill for 1 hour. Cut into 3” x 3” squares.

In medium bowl, whisk goat cheese until smooth and creamy. Add heavy cream to combine.