• 6servings
  • 490calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, B9, D
MineralsIodine, Fluorine, Manganese, Silicon, Potassium

Ingredients Jump to Instructions ↓

  1. 1 1/4 pound(s) ground pork

  2. 1 tablespoon(s) olive oil

  3. 1 medium green pepper , chopped

  4. 1 medium jalapeño chile , seeds removed, chopped

  5. 1 medium onion , chopped

  6. 1 jar(s) (16 ounces) mild or medium-hot green (tomatillo) salsa

  7. 1 cup(s) frozen whole-kernel corn

  8. 2 1/4 cup(s) whole milk

  9. 1 can(s) (14 to 14 1/2 ounces, or 1 3/4 cups) chicken broth

  10. 1 cup(s) yellow cornmeal

  11. 1 cup(s) (4 ounces) shredded Monterey Jack cheese

Instructions Jump to Ingredients ↑

  1. Preheat broiler. Heat 12-inch skillet with oven-safe handle (or with handle wrapped in double thickness of foil, for broiling later) over high heat until hot. Add pork and cook 5 to 6 minutes or until no longer pink, breaking up meat with side of spoon. With slotted spoon, transfer pork to bowl. Wipe skillet clean.

  2. In same skillet, heat oil over medium heat. Add green pepper, jalapeño, and onion, and cook 8 to 10 minutes or until golden. Return pork to skillet and stir in salsa and frozen corn; heat to boiling over high heat. Reduce heat to medium-low and cook, uncovered, 5 minutes or until mixture thickens slightly.

  3. Meanwhile, prepare polenta: In 3-quart saucepan, heat milk and broth to boiling over high heat. Reduce heat to low; gradually whisk in cornmeal. Cook 5 minutes or until polenta is very thick, stirring often.

  4. Spoon polenta over pork mixture; sprinkle with cheese. Place skillet in broiler at closest position to source of heat and broil 3 to 4 minutes or until top begins to brown.


Send feedback