Mexican Polenta Pie

• pork butt or pork shoulder (a large semi-fatty cut of meat with no bones)↗1
• dry pinto beans, soaked↗1
• light beer + 12 oz. water (just refill the bottle)12 oz
• can diced tomatoes↗1
• jar salsa1
• packet taco seasoning1
• cloves garlic, minced↗6
• polenta↗1.5 cup
• water↗6 cup
• can corn, drained and rinsed↗1
• salt and pepper to taste (be generous!)
• shredded cheese, cilantro, and salsa for topping

Step-by-step instructions

1. 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. 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. 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.