Mexican Polenta Pie


mexican polenta pie 140 Edit Mexican Polenta Pie
Speaking of people liking Mexican Polenta Pie, guess who else likes it? My neighbors. Except I’m not actually sure if they like-it-like-it, considering that I have yet to meet a Mexican-food-loving Filipino. Adding to the weirdness is that I’ve been told that it’s culturally appropriate to offer things multiple times even if someone initially declines (here, you can have it, yes, take it, no really, yep, that’s cheese, it’s for you, seriously, yes, it’s, um, like, pork?), but in the end they took it with a smile and who knows what they ever even thought of it. Thank you, neighbors, for making me feel better about myself. Because if it were me, I’d think I was weird.
A few other things.
  1. I bought 4 red bell peppers to saute and add to the mix because I’m trying to eat, like, more vegetables and other healthy things? I try. All the time. But they’re still sitting in my fridge. Wups. Now taking recipe ideas for red bell peppers.
  2. Speaking of ideas, your ideas for polenta toppings on Facebook were lovely. Truly lovely. I just love how much you all just love food. You are phenomenal and I wish we could real-life cook together, but Facebook is almost the same, right?
  3. I ALSO love how you can make my most worst vegetable enemy, the mushroom, sound delicious. Sneaky, guys. Reeeal sneaky.
  4. Bjork’s parents are flying in to Cebu tonight! I feel a family vacation coming on and I’m pretty happy about it.
diptich polenta pie 4 Mexican Polenta Pie
Ingredients
  • 1 lb. pork butt or pork shoulder (a large semi-fatty cut of meat with no bones)
  • 1 lb. dry pinto beans
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
Notes
This would also be great with some roasted bell peppers added to it or some chopped chipotle peppers! I couldn’t even fit all the filling or polenta in the casserole dish that I used. It would easily fill a 9×13 or larger baking dish or two pie dishes.

1 comment:

  1. Anonymous18 March 2014 at 16:26

    Hi TipofRecipe!

    My name is Jade an I'm an admin for the food blog Pinch of Yum. I noticed that you've shared an image and recipe from Pinch of Yum's Mexican Polenta Pie post on your website on this page: http://tipofrecipe.blogspot.com/2014/02/mexican-polenta-pie.html. We're so glad you liked the recipe and photo! However, we do not allow republication of both photo and the recipe without express permission.

    Please share either just the photo OR the recipe on your site.

    Additionally, we also ask for two links as a credit back to the original source:

    1) a link to the Pinch of Yum homepage - http://pinchofyum.com, and
    2) a link to the post - http://pinchofyum.com/mexican-polenta-pie

    Thank you so much for making that change and for following Pinch of Yum! Let me know if you have any questions.

    -Jade
    jade@pinchofyum.com

    ReplyDelete

Subscribe to: Post Comments (Atom)
Blogger Template by Clairvo