STACKED PULLED PORK AND POLENTA
STACKED PULLED PORK AND POLENTA

STACKED PULLED PORK AND POLENTA

Yield
10 portions
Ingredients: Measure:
Yellow onion, finely chopped
2 cups
Garlic cloves, peeled, minced
2 tbsp
Olive oil
2 tbsp
Chicken stock or broth
2 quarts
Cornmeal, coarse ground
2 cups
Salt, kosher
1-1/2 tsp
Black pepper, ground
1/4 tsp
Cilantro, fresh, minced
1/4 cup
1/2 (28 oz) can
Corn niblets, drained, roasted
1/2 (15 oz) can
Masa
1/2 tbsp
Chipotle chili powder - Dash
Cumin
1/4 tsp
Dark brown sugar
1/4 tsp
Lime juice
1/4 cup
1-1/4 cups
Pork shoulder, slow roasted, warm
2-1/2 lbs
Smoked Gouda cheese, shredded
1-1/4 cups
Cilantro, fresh, chopped
10 tsp
Sour cream
2/3 cup

Directions

  1. To Make Polenta
    In a large saucepan over medium high heat, sauté onions and garlic in olive oil. Add chicken stock; bring to a boil. Slowly add the cornmeal, whisking as it cooks over medium heat. Season with salt, black pepper and cilantro. Transfer to a sheet pan lined with parchment paper; spread to ½-inch thickness and cool. Cut into twenty, 3- inch rounds, and set aside.

  2. To Make Spicy Corn Salsa
    In a heavy sauté pan over medium heat, warm Ro*Tel Diced Tomatoes & Green Chilies and corn until hot. Add masa and chipotle chili powder, cumin, dark brown sugar and lime juice; cook and stir until thickened slightly. Keep warm.

  3. In a separate lightly oiled sauté pan, sear the polenta disks until golden brown and hold warm.

  4. To Plate
    Spread 2 tablespoons enchilada sauce onto a dinner plate. Layer with the following: 1 warm polenta disk, 4 oz. pulled pork, 1 warm polenta disk, 2 tablespoons of spicy corn salsa, 2 tablespoons smoked gouda. Place in oven to melt cheese. Garnish with 1 teaspoon fresh cilantro and 1 tablespoon of sour cream.

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