Maple Pork Loin Chops with Polenta and Collard Greens

Polenta seemed to be everywhere I turned this week. Mark Bittman made a breakfast pizza with it, Anthony Bourdain came across it in one of his travels during a late-night marathon of No Reservations, and an unopened bag of cornmeal was sitting in my kitchen, originally intended for a cornbread that never happened. This creamy cornmeal dish, similar to grits, is a blank canvas for a wide range of flavors. I decided to go the simple route since it was my first time making it, choosing to flavor it with chicken stock andĀ parmesanĀ cheese. I then paired it with maple pork loin chops and collard greens for a plate of serious comfort food. Continue Reading →