Smoky Italian Chops & Fresh Corn Polenta

Directions

1. Drizzle the chops with enough olive oil to lightly coat and season both sides with Spicy Italian seasoning. Set aside to marinate at room temperature.

2. If you’re cooking the polenta on the stovetop, combine 5 ½ cups water and 1 tablespoon salt in a heavy-bottomed pot and bring to a boil over high heat. Slowly whisk in the polenta, stirring continuously. Turn the heat to low and continue cooking for another 20 minutes, whisking often. Add another ½ cup water and cook 1 more hour, whisking often and adding ½ cup water as needed (approx. every 20 minutes). Whisk in the butter and taste for seasoning.

3. While the polenta is cooking, prepare your grill for two zone cooking and build a medium-high fire. When the coals are glowing red and covered with a fine gray ash, add a chunk of hardwood to the periphery of the fine and vent your grill for smoking.

4. When the fire begins to produce a steady stream of smoke, place the chops over indirect heat and cook, flipping and rotating around the heat as needed, until they brown and crisp and reach an internal temperature of 138-140F. Transfer the chops to a baking sheet and cover with foil (residual heat will bring them to a temperature of 145F).

5. Just before serving, heat a large sauté pan over medium heat. Add 2 tablespoons butter and swirl the pan. When the butter foams, add the corn, thyme and a pinch of salt and pepper and sauté 3-4 minutes, until the corn is just cooked. Stir the corn into the polenta right before serving.

6. Serve the chops alongside the polenta, with crusty bread and a green salad or your favorite veggie.