Categories: Pork, Starches

Ingredients

• 1 cup coarse cornmeal
• 2 bone-in pork chops
• 1 tablespoon oil
• 1 cup thawed squash puree
• 1/4 cup Parmesan
• drizzle of pure maple syrup
• Salt and pepper to taste

Directions

1. In a medium saucepan, bring 4 cups of water to a simmer, and then whisk in 1 cup coarse cornmeal until it begins to thicken, about 1 minute. Reduce to medium low and cook until thick, whisking frequently, about 15 minutes. Meanwhile, season two bone-in pork chops with salt and pepper. Heat 1 tablespoon oil in a skillet on medium and sear the chops until cooked through, about 5 minutes on each side. When the polenta is done, stir in 1 cup thawed squash puree, 1/4 cup grated Parmesan, and a drizzle of pure maple syrup. Add salt and pepper to taste.

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