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Mexican Polenta Casserole

  • Author: adapted from Pinch of Yum
  • Prep Time: 30 mins
  • Cook Time: 6 hours
  • Total Time: 6 hours 30 minutes
  • Yield: 10 1x


  • 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
  • 1½ 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


  1. Combine pork, beans, beer, water, tomatoes, salsa, all of the spices, and the garlic in the slow cooker.
  2. 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.
  3. 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.
  4. 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).
  5. Place the pan under the hot broiler for about 3 minutes, or until cheese is beginning to brown.
  6. Remove from heat and serve with cilantro, sour cream, and salsa.