Creamy Polenta w/ Blueberry Corn Relish & Pork

Wow, has this sunshine been great! Every sunny summer day in the mountains makes up for an entire week of rain/snow. Everything has gotten so green, my plants are all finally growing and the farmer’s markets have started. Life is good. I have been enjoying the abundance of fresh product as well!

The blueberries are amazing right now! I have been eating them as much as possible. But, since I don’t have a sweet tooth, I was struggling to find things to COOK with them. I was browsing Pinterest and found this awesome Polenta Bites w/ Blueberry Corn Relish recipe, from Girl Versus Dough, and was instantly intrigued.

For my dish, I decided to turn it into a full meal, rather than just an appetizer. I also used cider vinegar instead of rice vinegar, because of its amazing health benefits. This dish is the perfect combination of sweet meets savory, creamy meets acidic. If you are hesitating because the relish sounds strange, DON’T! Everything went SO well together!

Creamy Polenta w/ Blueberry Corn Relish & Pork

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Ingredients

  

• 1/2 c sweet corn
• 1/2 c red onion small diced
• 1/2 c blueberries 1/2 cut in have & 1/2 whole
• 2 T fresh Thyme chopped
• 1 T olive oil
• 2 t cider vinegar
• 1 T olive oil
• 2 cloves garlic minced
• 1 T shallot minced
• 1 c polenta
• 1 c water
• 1 c milk
• 1/4 c Parmesan cheese
• 1 lemon zested
• salt and pepper to taste
• 2 pork chops cooked

Instructions

 

• Combine the corn, onions, blueberries, thyme, 1 T oil and vinegar in a small bowl; set aside to marinate.
• In a large saucpan, heat 1 T olive oil over medium heat
• Add the shallot and garlic, cooking until fragrant.
• Add the polenta, water and milk and cook until the polenta is soft, stirring constantly.
• Remove from heat and add the cheese, lemon zest, salt and pepper to taste.
• Serve polenta with blueberry relish and pork chops, if desired.

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