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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

Ingredients

Scale
  • 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

Instructions

  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.