Make polenta according to the package or your regular method. Then pour it into a 9 x 13 inch baking dish, that has been oiled. Let the polenta cool for a few minutes and then refrigerate so it will firm up. After polenta has firmed up use a 2 1/2 to 3 inch cookie cutter or a glass with an equivalent opening to cut out the cakes.
Preheat a well oiled large skillet on medium high. Cook until polenta is crispy on both sides. Keep warm.
2 cups fresh red organic seedless grapes
1 tablespoon sugar
1 lemon, juice and zest
Simmer all the ingredients until it reduces and thickened (about 10 minutes). Set aside to cool.
8 small boneless wild boar loin chops
2 large garlic crushed
3 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
Sea salt and black pepper
Combine garlic, olive oil, and fresh rosemary. Season to your taste with sea salt and black pepper. Rub wild boar to fully coat and let them sit at room temperature for 30 minutes.
Pour 2 ounces olive oil into large skillet. When hot, add chops and cook for 3 to 4 minutes on each side or until cook to your liking.
Serve warm on top of the sun dried polenta (refer to picture) with drizzles of grape sauce over the top and fresh greens of your choice.