Early Morning Harvest – Mexican Polenta Pie Recipe

mexican polenta bake, organic polenta iowaMEXICAN POLENTA PIE

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

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.