Creamy polenta is a fitting complement to crisp, Milanese-style pork chops. In place of chard, you can also serve sautéed Broccolini or broccoli rabe. A single sage leaf makes a refined garnish for each entrée. (Serves 4)
Parmesan and Sage-Crusted Pork Chops
Creamy mascarpone polenta*

Sautéed Swiss chard
Credit: Photo: Randy Mayor; Styling: Jan Gautro

* Combine 2 cups water, 3/4 cup 2% reduced-fat milk, and 1/2 teaspoon salt in a medium saucepan; bring to a boil. Gradually add 3/4 cup instant dry polenta, stirring constantly with a whisk; reduce heat, and cook 2 minutes or until thick, stirring constantly. Remove from heat. Add 1/3 cup mascarpone cheese, stirring until cheese melts.