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.