Mexican Polenta Pie

• Meat

  • 1 lb Pork butt or pork shoulder

• Produce

  • 1 14 oz. can Corn
  • 6 cloves Garlic
  • 1 lb Pinto beans, dry
  • 1 14 oz. can Tomatoes

• Condiments

  • 1 16 oz. jar Salsa

• Pasta & Grains

  • 1 1/2 cups Polenta

• Baking & Spices

  • 1 Salt and pepper
  • 1 packet Taco seasoning

• Dairy

  • 1 Cheese

• Beer, Wine & Liquor

  • 12 oz Light beer

• Liquids

  • 6 cups Water

Found on pinchofyum.com

Description

Ingredients

• 1 lb. pork butt or pork shoulder (a large semi-fatty cut of meat with no bones)
• 1 lb. dry pinto beans, soaked
• 12 oz. light beer + 12 oz. water (just refill the bottle)
• 1 14 oz. can diced tomatoes
• 1 16 oz. jar salsa
• 1 packet taco seasoning
• 6-8 cloves garlic, minced
• 1½ cups polenta
• 6 cups water
• 1 14 oz. can corn, drained and rinsed
• salt and pepper to taste (be generous!)
• shredded cheese, cilantro, and salsa for topping

Directions

• Place the pork, beans, beer, water, tomatoes, salsa, seasoning, and garlic in the slow cooker. Cook on high for 4 hours or low for 6-7 hours. When pork is cooked through and beans are tender, shred the pork in the slow cooker with two forks.
• Bring water to a boil in a large non-stick pan; add a pinch of salt. Add polenta and cook over medium low heat. It will splatter, so be careful! After a while the polenta should stop bubbling - stir in the corn. Continue stirring every once in a while to prevent it from sticking all over the bottom. It will thicken as it cooks - cook for about 20-25 minutes for a soft polenta, adding more water if necessary and seasoning it with salt and pepper.
• Preheat the broiler. Arrange the meat and bean mixture in the bottom of a large pie, casserole, or baking dish and spread the polenta over the top. Cover with cheese (I used about a cup of shredded Mozzarella). Place under a broiler for a few minutes until cheese is melted.