Polenta is one of my favorite Italian staples. For this recipe I added corn cut fresh off the cob and Italian seasoning. The result was wonderful the sweetness and texture of the fresh corn added greatly to the enjoyment of this dish.
Ingredients
1/2 cup dry polenta corn meal
1 1/2 cups chicken broth or stock
1 tsp Italian seasonings
Kernels cut from one ear sweet corn.
1 tbsp Italian Parsley chopped.
Summer Squash sliced about 6 slices per serving
Bell Peppers cut into strips.
1/4 red onion sliced.
1 thick cut pork loin chop.
Pasta sauce of choice.
Start with the polenta.
I use Bob's Red Mill Corn Grits/Polenta (available at many grocery stores). These are not instant but do not take long to prepare.
Boil broth in a small sauce pan.
Add polenta while stirring. Continue to stir until back to boil. Add corn and seasonings reduce heat. Stir frequently for about 10 minutes.
Polenta should be thick and smooth.
Spoon into a greased glass pie plate. (I used cooking spray) Smooth out polenta evenly in pie pan. Place in refrigerator to set.
Pre Heat oven to 375 degrees.
Sear pork chop(s) in grill pan or saute pan to mark and seal the juices.
Season the Chops with salt and pepper to taste, add additional italian seasonings if desired. Bake for 30 minutes.
The veggies are simply roasted with salt and pepper and olive oil. I finished them with fresh parsley and a tiny bit of butter. They need about 18 minutes at 425 degrees. They should be started when there is ten minutes left on the chops.
Heat a saute pan or grill pan on the stove.
Cut the polenta into pie shapes.
Place wedges in saute pan to lightly brown.
Begin this when you remove the pork from the oven.
Important: allow the pork to rest covered in foil for 8-10 minutes after removing from the oven. The chops will be much juicier this way.
Assemble on plate adding a small amount of warmed pasta sauce on top of the polenta.
When
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