Sweet Chipotle Glazed Pork with Crispy and Creamy Cheddar Polenta

10-12 dried Chipotle chiles

8 cloves of garlic

1 medium onion

1/2 cup fresh pineapple

1/4 cup molasses

1/2 cup plus 12 tablespoons of yellow corn meal

2 cups water

1 and 1/2 cup shredded cheddar

Rehydrate the chilles in water, put in small stock pot and cover with water. Boil for about thrity minutes. Let cool, strain the chilles, reserving the liquid and remove the stems and seeds. Puree the chilles in a food processor with one chopped onion , the pineapple and the garlic cloves. Return to pot with the reserved liquid and reduce by about half. Add the molasses and a little sugar to taste. Use this to marinate the pork for about an hour.

While the pork is marinating, boil the water and whisk in the corn meal with a little salt. Whisking continuously until thick. add the cheese and continue to stir until blended. Spread the polenta in a shallow pan and cool. When cool, using a buscuit cutter or round cookie cutter, cut out circles. Fry the polenta in a super hot pan with a little vegetable oil on both sides. set aside.

Cook the pork on a pre heated skillet on Med High. cooking time depends on the thickness of your cutlet. At the very end of the cooking time, add a bit more of the glaze to each side.

Serve on top of the polenta and garnish with additional cheddar cheese or sour cream.