EatingWell

Grilled Pork & Vegetables with Fresh Corn Polenta

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ACTIVE: 40 min TOTAL: 40 min

Made from dried ground poblano peppers, ancho chile powder adds sweet, mild heat to this dish.

4 ears corn, husked and halved 1 tablespoon butter

3/4 teaspoon salt, divided

3/4 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 teaspoons dried oregano, divided 2 teaspoons chile powder,

preferably ancho, divided 1 pound boneless thin-cut pork chops, trimmed

Chopped fresh parsley for garnish

1. Preheat grill to medium-high.

2. Cut corn kernels from cobs. Transfer the kernels and cobs to a medium saucepan and cover with water. Bring to a boil over mediumhigh heat. Reduce heat to maintain a simmer, cover and cook until the kernels are very tender, 8 to 10 minutes.

3. 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.

4. 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.

5. 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.

6. Coarsely chop the vegetables. Serve the pork and vegetables with the polenta. Garnish with parsley, if desired.

SERVES 4: 3 oz. pork, 1 cup vegetables & 1 cup polenta each

Cal 473 Fat 29g (sat 8g) Chol 76mg Carbs 31g

Total sugars 11g (added 0g) Protein 30g Fiber 7g

Sodium 558mg Potassium 987mg.

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