Name: Chef Rich Rosendale’s Grilled Pork Coppa Steak with Marscapone Polenta
Prep time: 15 min
Cook time: 55 min
Cuisine: American

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Chef Rich Rosendale’s Grilled Pork Coppa Steak with Marscapone Polenta

Chef Rich Rosendale transforms an underrated cut into an elegant meal with grilled pork coppa steak served over creamy mascarpone polenta, finished with a fresh cherry tomato and basil salad and rich fennel pollen butter. It’s a restaurant-quality dish that’s surprisingly simple to make at home.

Jul 7 - 55 min cook

Prep time:

15 min

Cook time

55 min

Total time

1h 10m

Makes

4ppl

Ingredients
Instructions

Pork

pork coppa steaks

kosher salt

to taste

fresh cracked pepper

to taste

Fennel Pollen Butter

unsalted butter, softened

4 tbsp

fennel pollen

1 tsp

kosher salt

pinch

Mascarpone Polenta

chicken stock

2 cups

whole milk

2 cups

fine-ground polenta

1 cup

unsalted butter

6 tbsp

mascarpone cheese

1/2 cup

grated parmigiano-reggiano

1/4 cup

kosher salt

1 tsp

Cherry Tomato Salad

cherry tomatoes, halved

2 cups

fresh basil, torn

1/4 cup

extra virgin olive oil

2 tbsp

kosher salt

to taste

fresh cracked black pepper

to taste

For Serving

extra virgin olive oil

to taste

Preheat your Kenyon Grill to medium-high heat. Pat the pork coppa steaks dry and season generously on both sides with kosher salt and freshly cracked black pepper. Allow the pork to sit at room temperature while you prepare the remaining ingredients.

In a small bowl, combine the softened butter, fennel pollen, and a pinch of kosher salt until evenly mixed. Set aside.

In a medium saucepan on the Kenyon induction cooktop, combine the chicken stock, whole milk, and kosher salt. Bring the mixture to a gentle simmer.

Slowly whisk in the fine-ground polenta, stirring constantly to prevent lumps from forming. Reduce the heat to low and cook for 45–55 minutes, stirring occasionally, until the polenta is thick and creamy.

While the polenta cooks, combine the halved cherry tomatoes, torn basil, extra virgin olive oil, kosher salt, and freshly cracked black pepper in a bowl. Toss gently and let the salad rest for 5–10 minutes so the flavors can meld.

Place the pork coppa steaks on the preheated grill and cook until deeply caramelized on both sides and the internal temperature reaches 145°F, about 4–6 minutes per side depending on thickness.

Transfer the pork to a tray and immediately top each steak with a spoonful of the fennel pollen butter. Let the pork rest for 5 minutes, allowing the butter to melt and combine with the natural juices released from the meat.

Once the polenta is fully cooked, stir in the butter until melted, followed by the mascarpone and grated Parmigiano-Reggiano. Continue stirring until smooth and velvety. Taste and adjust seasoning if needed.

Spoon a generous portion of mascarpone polenta onto each plate. Slice the rested pork coppa steaks and arrange them over the polenta.

Top with the cherry tomato and basil salad, then spoon the melted fennel pollen butter and resting juices from the tray over the pork. Finish with a drizzle of extra virgin olive oil and serve immediately.

TIP

Pork coppa comes from the shoulder and is prized for its rich marbling, making it one of the butcher shop’s best-kept secrets. Like a well-marbled steak, it’s best cooked to 145°F and allowed to rest before slicing to keep it juicy and tender.