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BBQ & Grill

Grilled Pork & Vegetables with Fresh Corn Polenta

Fresh-corn polenta is a summery accompaniment to the pork and vegetables here. Ancho chile powder, made from dried ground poblano peppers, adds sweet, mild heat.

Ingredients:

  • 4 corn, husked and halved
  • 1 tablespoon butter
  • ¾ teaspoon salt, divided
  • ¾ teaspoon ground pepper, divided
  • 1 medium eggplant (1 pound), sliced into 1/2-inch-thick rounds
  • 1 medium red onion, sliced into 1/2-inch-thick rings
  • 1 medium red bell pepper, cut into wedges
  • 3 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons dried oregano, divided
  • 2 teaspoons chile powder, preferably ancho, divided
  • 1 pound boneless thin-cut pork chops, trimmed
  • chopped fresh parsley for garnish

Directions:

  • Preheat grill to medium-high.
  • Cut corn kernels from cobs. Transfer the kernels and cobs to a medium saucepan and cover with water. Bring to a boil over medium-high heat. Reduce heat to maintain a simmer, cover and cook until the kernels are very tender, 8 to 10 minutes.
  • Discard the cobs and reserve 3/4 cup of the cooking liquid. Drain the kernels and transfer to a food processor. Pulse, adding enough of the reserved cooking liquid to get the consistency of a slightly chunky polenta. Return to the pan and cook over low heat, stirring often, for 5 minutes. Stir in butter and 1/4 teaspoon each salt and pepper. Remove from heat and cover to keep warm.
  • Toss eggplant, onion and bell pepper with 2 tablespoons oil in a large bowl. Sprinkle with 2 teaspoons oregano, 1 teaspoon chili powder and 1/4 teaspoon each salt and pepper; toss again. Drizzle pork chops with the remaining 1 tablespoon oil and sprinkle with the remaining 1 teaspoon each oregano and chili powder and 1/4 teaspoon each salt and pepper.
  • Grill the pork until an instant-read thermometer inserted in the thickest part reaches 145°F, 4 to 6 minutes per side. Grill the vegetables until tender, 3 to 4 minutes per side.
  • Coarsely chop the vegetables. Serve the pork and vegetables with the polenta. Garnish with parsley, if desired.