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Season lamb chops with 1 tsp. salt and 1/2 tsp. pepper. Prepare a grill or grill pan for medium-high heat. Brush polenta slices lightly with oil on both sides. Working in batches if needed, grill scallions, jalapeno, lamb chops, and polenta slices until lightly charred and an instant-read thermometer inserted into the thickest part of lamb registers 125°F for medium-rare, 2-3 minutes per side. The scallions may take a couple minutes longer; you want them to be nice and tender before you remove them from the grill. Finely chop scallions and jalapeno. Transfer to a medium bowl. Add basil, lemon juice, 1/2 cup oil, and 1/2 tsp. salt and whisk to combine. Transfer 1/4 cup scallion sauce to a large bowl and whisk in yogurt and remaining 1/8 tsp. salt. Add lettuce and cherries and gently toss with your hands until thoroughly coated. Divide salad among plates. Arrange lamb and polenta alongside, then top both with remaining scallion sauce. Scallion sauce can be made 2 days ahead. Transfer to an airtight container and chill.
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Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Italian pasta organized by shape — which sauce belongs with which pasta
Safe bristle-free grill cleaner — no wire bristles in food
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Italian pasta organized by shape — which sauce belongs with which pasta
Safe bristle-free grill cleaner — no wire bristles in food
Adjustable stand — hold cookbook or tablet at eye level while cooking