2 cups milk
1 cup quick-cooking polenta
1/2 cup grated Parmesan
1/4 cup mascarpone
2 fresh sage leaves, cut into chiffonade
2 cups Brussels sprouts, trimmed and halved
2 cups cauliflower florets
3 tablespoons olive oil
Crushed red pepper
Seeds from 1 pomegranate, for garnish
3 pieces bacon, cut into lardons
1/2 Spanish onion, cut into small dice
2 Granny Smith apples, peeled and cut into 1/2-inch dice
1/2 cup Calvados
1 sprig rosemary, leaves finely chopped
1/2 cup golden raisins
1/2 cup breadcrumbs
1 egg, lightly beaten
3 bone-in pork loin chops, 3/4-inch thick
Olive oil, for pan
1/2 cup sherry vinegar
1/2 cup maple syrup
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