This Mexican polenta pie is true comfort food! Made with pork and pinto beans in the crockpot and baked with polenta and cheese.
Pair this recipe with:
Jordan Black Magic Merlot 2015
The name Merlot is thought to be a diminutive of merle, the French name for the blackbird. At Jordan Wine Estate, our Merlot vineyards are based on Black Tourmaline-rich granite which darkens the soil, leading to perfumed, inky wines.
Harvested from mature east and west facing vineyards established on mother soils of decomposed granite. Part whole-berry fermentation and softer pump-overs extract aromas of red plums and dark bitter chocolate. French oak maturation seasons the wine to accentuate the seductive flavours and generous velvety tannins.
Ingredients
- 1 lb. pork butt or pork shoulder (a large semi-fatty cut of meat with no bones)
- 1 lb. dry pinto beans, soaked
- 12 oz. light beer + 12 oz. water (just refill the bottle)
- 1 14 oz. can diced tomatoes
- 1 16 oz. jar salsa
- 1 packet taco seasoning
- 6-8 cloves garlic, minced
- 1 1/2 cups polenta
- 6 cups water
- 1 14 oz. can corn, drained and rinsed
- salt and pepper to taste (be generous!)
- shredded cheese, cilantro, and salsa for topping