Instant potatoes are an
easy stand-in for a laboriously-stirred polenta. Serve in wedges
topped with the saucy pork ragout. Round out this hearty one-dish
meal with sliced cucumbers tossed with vinaigrette and French
bread.
Saucy Pork
Strips with Potato Polenta
- 2 cups water
1/2 cup milk
1/2 cup yellow cornmeal
1 (4-serving size) packet roasted garlic mashed potato mix
1 cup shredded Cheddar cheese
Cornmeal
1 pound boneless pork loin, cut into thin strips
1 tablespoon olive oil
1 (15-ounce) can tomato sauce
1 1/4 cups chunky salsa
Shredded Cheddar cheese
Cilantro sprigs, chopped
- 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.
- Spray 9-inch pie plate
with non-stick spray; sprinkle with cornmeal.
- Pour potato mixture onto
pie plate; spread out evenly. Spinkle with additional cornmeal.
- Bake in 350 degree F.
oven for 25 minutes.
- 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.
- To serve, cut polenta
into wedges; top with meat mixture. Garnish with a little shredded
cheese and chopped fresh cilantro.
Serves 6.
Nutrition Facts
Calories 340 calories
Protein 25 grams
Fat 16 grams
Sodium 920 milligrams
Cholesterol 75 milligrams
Saturated Fat 8 grams
Carbohydrates 25 grams
Recipe provided courtesy
of Pork, The Other White Meat.
