Grilled Pork & Vegetables with Fresh Corn Polenta || Gracefult Kitchen

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Grilled Pork & Vegetables with Fresh Corn Polenta

Pork

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

Description

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.