Ingredients Jump to Instructions ↓

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  11. 2 cups water

  12. 1/2 cup milk

  13. 1/2 cup yellow cornmeal

  14. 1 (4-serving size) packet roasted garlic mashed potato mix

  15. 1 cup shredded cheddar cheese

  16. Cornmeal

  17. 1 pound boneless pork loin, cut into thin strips

  18. 1 tablespoon olive oil

  19. 1 (15-ounce) can tomato sauce

  20. 1 1/4 cups chunky salsa

  21. Shredded cheddar cheese

  22. Cilantro sprigs, chopped

Instructions Jump to Ingredients ↑

  1. In large saucepan combine water, milk and 1/2 cup cornmeal. Bring to boiling. Stir in potato and seasoning packets from mix; stir to mix well. Remove from heat; stir in cheese.

  2. Spray 9-inch pie plate with non-stick spray; sprinkle with cornmeal.

  3. Pour potato mixture onto pie plate; spread out evenly. Spinkle with additional cornmeal.

  4. Bake in 350°F (175°C) oven for 25 minutes.

  5. Meanwhile, in a large skillet cook pork strips in hot oil over medium-high heat until brown, 3 to 5 minutes. Stir in tomatoe sauce and salsa; heat through.

  6. To serve, cut polenta into wedges; top with meat mixture. Garnish with a little shredded cheese and chopped fresh cilantro.


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