I am not sure if you would consider this grits or polenta with both being made from ground corn. Even my package of Bob’s Red Mill is labeled “Corn Grits also known as Polenta”. However, after looking at several online sources I decided my dish was a polenta dish. Recently Joe and I took our boys out for a seafood dinner which has become our tradition when we get together. Joe ordered blackened mahi with cheesy grits and sweet corn that was so so good! He gave me a taste and I wished I had ordered a side to take home, it was that good. The addition of sweet corn was what made this dish. I loved the contrast between the sweet corn and the savory butter and cheese flavors. After giving it some thought I decided to make a NM inspired polenta that included roasted sweet corn, cheddar cheese and green chile. I paired it alongside some red chile stewed pork that I simmered in my dutch oven all day. I thickened the juices from the pork with a bit more red chile sauce which acted as a thin gravy for the polenta. It was so delicious! We had a bowl of pork and polenta every day until we ran out of polenta. I froze the remaining pork to keep for another day.
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An Inspired Cook 