Serves 12
270 min
Mexican Polenta Pie
Recipe GLPR3759a01e7f30b8
A hearty, layered casserole combining slow-cooked pork and pinto beans in a savory tomato and beer-based sauce, topped with creamy polenta, corn, and melted cheese. This rustic Mexican-inspired dish serves a crowd and delivers warm, comforting flavors in every bite.
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Ingredients
1 pound pork shoulder, trimmed of excess fat but keeping marbling
1 pound dry pinto beans, soaked overnight and drained
1 (14 oz) can diced tomatoes, with juice
1 (14 oz) can corn, drained and rinsed
1 (16 oz) jar salsa
12 ounces light beer
12 ounces water (plus 6 cups additional water for polenta)
6 to 8 cloves garlic, minced
1 packet (about 1 ounce) taco seasoning mix
1½ cups polenta (cornmeal)
1 cup shredded mozzarella cheese for topping
Salt and freshly ground black pepper to taste
Fresh cilantro for garnish (optional)
Directions
Combine the pork shoulder, soaked pinto beans, diced tomatoes with juice, beer, 12 oz water, salsa, taco seasoning, and minced garlic in a slow cooker. Stir to combine. Cover and cook on high for 4 hours, or on low for 6–7 hours, until the pork is fork-tender and beans are completely soft. The pork is safely cooked when it reaches an internal temperature of 160°F. Using two forks, shred the pork directly in the slow cooker and stir to combine with the bean mixture. Taste and season generously with salt and pepper.
While the pork finishes cooking, bring the remaining 6 cups of water to a rolling boil in a large nonstick skillet or heavy-bottomed pan. Add a generous pinch of salt. Slowly whisk in the polenta, stirring constantly to avoid lumps, then reduce heat to medium-low. Be cautious—the polenta will splatter as it cooks. Stir frequently to prevent sticking and burning on the bottom of the pan.
As the polenta cooks and thickens, the bubbling will gradually diminish—this signals the polenta is nearly ready. After about 15–20 minutes of cooking, stir in the drained corn. Continue cooking for another 5 minutes, stirring occasionally, until the polenta is very thick and creamy. Add more water a little at a time if it becomes too thick to stir. Season with additional salt and pepper to taste.
Preheat your broiler to high. Spread the shredded pork and bean mixture evenly across the bottom of a large pie dish, casserole dish, or baking pan (about 13 x 9 inches). Spread the cooked polenta and corn mixture over the top of the pork and beans, smoothing it into an even layer. Sprinkle the shredded mozzarella cheese evenly over the polenta.
Place the assembled pie under the preheated broiler, about 4–6 inches from the heat source, and broil for 3–5 minutes until the cheese is melted and lightly golden. Watch carefully to prevent burning. Remove from the broiler and let rest for 2 minutes before serving. Garnish with fresh cilantro if desired and serve hot.
