Friday, September 3, 2010

Grilled Mustard Pork Chops with Fresh Corn Polenta

I was watching "Secrets of a Restaurant Chef" (Anne Burrell, Food Network, I highly recommend it) last night and realized that I have never made polenta.  I wasn't even sure that I liked it, actually, but Anne sold me on it and coincidentally I came across this recipe on the Epicurious Droid app.

My substitutions:  I used pork chops instead of chicken, coating them with the mustard sauce about 20 min before I grilled them.  I also used regular cornmeal and simmered the polenta for about 15 minutes and it was A-MAZ-ING.  Eric loved it too--definitely going to be a regular side dish in our house.  I also didn't have any cream cheese so I just used a little butter.  

Grilled Mustard Chicken with Fresh Corn Polenta Recipe at
Bon App├ętit | August 2010
by Ian Knauer
Cornmeal and fresh corn are used in the creamy polenta. A green onion Dijon mixture is spread under the skin of the chicken before it's grilled.
Yield: Makes 6 Servings
Active Time: 1 hour 25 minutes
Total Time: 1 hour 25 minutes
6 green onions, finely chopped
1/4 cup Dijon mustard
1 tablespoon fresh lemon juice
1 large garlic clove, pressed
6 large chicken thighs with skin and bones
Olive oil

5 cups water
1 cup polenta (coarse cornmeal)
1 1/2 teaspoons coarse kosher salt
1 teaspoon sugar
2 cups fresh corn kernels (cut from about 3 large ears)
1/2 cup mascarpone cheese

Special equipment: Small metal turkey-lacing pins

Ingredient info:
Polenta is sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long. Mascarpone is an Italian cream cheese that's available at many supermarkets and at Italian markets.
For chicken:
Whisk onions, mustard, lemon juice, and garlic in medium bowl to blend. Using fingertips and leaving 1 side still attached, loosen skin on each chicken thigh. Lift skin flap on each and fold back. Spoon half of mustard seasoning atop thighs, dividing equally; spread to cover meat. Fold skin flap over to enclose seasoning and secure skin with metal pin. Sprinkle thighs with salt and pepper on both sides. Turn thighs, skin side up, and spread remaining mustard seasoning over skin. Transfer to small baking sheet. DO AHEAD: Chicken can be prepared 6 hours ahead. Cover and refrigerate.
Prepare barbecue (medium-high heat). Preheat oven to 250°F. Brush grill rack generously with olive oil grill chicken until golden brown and cooked through, turning chicken occasionally and moving to cooler spot on grill if browning too quickly, 40 to 50 minutes. Transfer grilled chicken to another baking sheet; keep warm in oven while preparing polenta.

For polenta:
Bring 5 cups water to boil in heavy large saucepan over high heat. Gradually whisk in polenta, then 1 1/2 teaspoons coarse salt and sugar. Reduce heat to medium-low; simmer until polenta is tender, thick, and creamy, whisking often and adjusting heat to maintain gentle simmer, 25 to 30 minutes. Add corn kernels and cook, stirring constantly, until corn is tender, about 5 minutes. Mix in mascarpone cheese. Season polenta to taste with salt and pepper.
Spoon polenta onto each of 6 plates. Top with grilled chicken and serve.

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