Mexican Polenta Casserole

By Susan52

Ingredients

• 2 lb. pork butt or pork shoulder (a large boneless cut)
• 1 lb. dry pinto beans, rinsed
• 12 oz. light beer + 12 oz. water
• 1 14 oz. can diced tomatoes
• 1 16 oz. jar salsa
• 2 Tbsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp crushed red pepper flakes
• 1/2 tsp dried oregano
• 1 tsp paprika
• 1 1/2 tsp ground cumin
• 1 tsp black pepper
• 1 tsp salt
• 6 cloves garlic, minced
• 1 1/2 cups polenta
• 6 cups water
• 2 cups frozen corn
• 1 cup shredded cheddar cheese
• salt and pepper to taste
• 1 cup shredded cheese for topping
• cilantro, sour cream, and salsa for topping

Details

Servings 10
Preparation time 30mins
Adapted from thekitchenpaper.com

Preparation

Step 1

Combine pork, beans, beer, water, tomatoes, salsa, all of the spices, and the garlic in the slow cooker.

Cook on low for 6 hours, or high for 4. When the meat and beans are done, remove from heat and shred the pork with two forks.

In a large saucepan over medium heat, bring the water to a boil. Add the polenta and stir constantly until it thickens to a consistency you like (15-20 minutes). Stir in the frozen corn and shredded cheese, and cook for another 2 minutes. Season with salt and pepper to taste.

In a 9×13 casserole dish layer the pork and beans, covered in the polenta, and topped with a layer of grated cheese (I used half cheddar half mozzarella).

Place the pan under the hot broiler for about 3 minutes, or until cheese is beginning to brown.

Remove from heat and serve with cilantro, sour cream, and salsa.