Goat cheese polenta, fava beans, roasted plums
Goat Cheese Polenta:
Polenta 1 cup (follow liquid directions on package)
Chopped garlic 1 tbsp
Salt and pepper to taste
Chopped fresh basil 3 leafs
Goat cheese 3 tbsp
Place the garlic, basil, salt, and pepper in the liquid to cook the polenta, follow box directions after. When polenta is done gently fold in the goat cheese, keeping it semi intact, set aside.
Fresh plums 4 each
Plum wine 1 cup (optional)
Sugar to dust
Olive oil to coat
Take fresh plums and coat with sugar and olive oil. Place on a baking pan in the oven at 400 degrees for approximately 15 minutes or until skin on the plums starts to break away. Remove and let stand, take skin off and slice plums in segments removing the pit, place in a bowl and drizzle with plum wine and extra sugar. Let stand.
Fresh fava beans 2 cups
Remove the fava beans from their outer shell and place in a pot of boiling water for 2 minutes. Remove, drain, and put into a bowl with butter and salt and pepper
Double Cut Pork Chop:
16oz pork chop 4 each
Course black pepper to dust
Using the outdoor barbecue grill, heat until hot, place the pork chop and cook to desired temperature (yes these days it is safe to eat pork medium and medium rare, but medium is the preferred temperature).
On a plate, place a spoonful of fava beans in the center, top that with a few spoonfuls of goat cheese polenta. Place the pork chop on the polenta and place the plums in an even pattern on the pork chop. Drizzle with excess plum juice and drizzle with chive oil.
This can be garnished with micro herbs as seen in the picture or some wilted julienne watercress or romaine lettuce.
This meal is developed with Romanos Olive Oil, at RomanosOliveOil.com.