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.
Cut corn kernels from cobs.
Photo: Jason Donnelly
Transfer the kernels and cobs to a medium saucepan and cover with water.
Bring to a boil over medium-high heat.
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
