Anyways, the other night I made this Mexican Polenta that was very tasty and even the hubby enjoyed it. He took it with him to work that night and called me just to tell me how yummy it was and that it was almost gone. So, that being said it was blog worthy.
1 lb. pork loin, pork butt or shoulder (whatever you prefer but I just used the loin)
1 14oz can black beans
1 14 oz can diced tomatoes
1 cup chicken broth
2 tablespoons taco seasoning
1/4 cup chopped cilantro
4 cloves of garlic, minced
1 cup Ortecga taco sauce
1 cup corn meal/polenta
4 cups water
salt & pepper
1 cup cheddar cheese, shredded
sour cream & jalapeños for topping
1. Place pork that's been seasoned with salt and pepper, chicken broth and minced garlic in the crock pot and cook on low for about 6 hours. Or 4 hours on high. I did it on low because I was away at work. Once it's cooked add black beans, diced tomatoes, cilantro, taco seasoning and taco seasoning. Stir everything together with a fork. The pork will just fall apart at this point. Cook everything in the crock pot for another 15 minutes.
2. Meanwhile, in a sauce pan heat both the water and corn meal on medium heat. Stir it constantly because it will splatter. Be careful! Once it thickens take it off the heat and stir in 1/2 cup of cheddar cheese. Polenta should be soft and not too thick. If it is then just add a little more water.
3. Preheat the broiler. Dump pork mixture into a baking dish and then pour polenta over told. Sprinkle the remaining cheddar cheese on top and place dish in the heated broiler for about 10-15 minutes. All you're doing is melting the cheese and setting the polenta a little. Serve with with a dollop of sour cream and some jalapeños on top.