"Since the smoked pork chops need only a few minutes on the grates, grill them last, after the polenta and chutney are complete. The cranberry chutney can be made a day in advance."
6 cups water
1 pound coarse-ground cornmeal
2 teaspoons salt
1 cup Parmesan cheese, grated
5 tablespoons butter
12 ounces spinach
6 12-ounce pork chops, cured and smoked
For the Cranberry Chutney
1 onion, chopped
1 tablespoon oil
2 cups fresh cranberries
1 cup water
¾ cup sugar
2 tablespoons dry mustard
1/8 teaspoon ground cloves
1/8 teaspoon cinnamon
1/8 teaspoon mace
In a heavy, large saucepan, whisk together water, cornmeal and salt. Bring to a boil, then reduce heat to low and simmer, stirring often, for 5 to 8 minutes or until polenta becomes thick, soft and creamy. Stir in Parmesan and 4 tablespoons of butter. Cover and keep warm.
In a medium pan, sauté spinach in 1 tablespoon butter for 3 to 4 minutes until softened. Set aside.
Grill chops over medium-high heat about 10 minutes, turning once. Serve with spinach, polenta, and Cranberry Chutney.
For the chutney: Sauté onion in oil. Stir in cranberries, water and sugar. Boil 1 minute. Stir in dry mustard, ground cloves, cinnamon and mace.