Tonight’s dinner was all about having some polenta. But polenta is usually Italian, and I wasn’t in the mood for Italian pork chops. But corn meal and Mexico are an even more natural combination. We went to Mexico!
The pork chops were simple. I added cumin and garlic to bread crumbs, breaded the chops, browned them in a skillet, and then finished them off in a hot oven. 425° about 10 minutes.
The polenta was even more fun.
I sauteed half a small onion in a bit of olive oil. I added chili powder and chipotle powder, a pinch of salt and pepper. After cooking it up a bit, I added about a cup of frozen corn. Then 2 cups of water, brought to a boil.
Then a half-cup of polenta slowly stirred in. (Basic polenta is 4 parts liquid to 1 part dry polenta.) I simmered it the requisite 25 or so minutes, and then stirred in about 3 ounces of cream cheese. OMG! It was really good! Spicy, creamy, and cheesy all in one!
It was a lot of fun. And easy.