STACKED PULLED PORK AND POLENTA
Yield Portion Size
2 cups |
Yellow onion, finely chopped
|
2 tbsp |
Garlic cloves, peeled, minced
|
2 tbsp |
Olive oil
|
2 quarts |
Chicken stock or broth
|
2 cups |
Cornmeal, coarse ground
|
1-1/2 tsp |
Salt, kosher
|
1/4 tsp |
Black pepper, ground
|
1/4 cup |
Cilantro, fresh, minced
|
1/2 (28 oz) can |
Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
|
1/2 (15 oz) can |
Corn niblets, drained, roasted
|
1/2 tbsp |
Masa
|
Chipotle chili powder - Dash
|
|
1/4 tsp |
Cumin
|
1/4 tsp |
Dark brown sugar
|
1/4 cup |
Lime juice
|
1-1/4 cups | |
2-1/2 lbs |
Pork shoulder, slow roasted, warm
|
1-1/4 cups |
Smoked Gouda cheese, shredded
|
10 tsp |
Cilantro, fresh, chopped
|
2/3 cup |
Sour cream
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 155 mg | 16% |
Carbohydrate | 34 g | 11% |
Cholesterol | 126 mg | 42% |
Total Fat | 26 g | 40% |
Iron | 4 mg | 20% |
Potassium | 564 mg | 0% |
Calories | 532 kcal | 27% |
Sodium | 1248 mg | 52% |
Protein | 39 g | 78% |
Polyunsaturated Fat | 2 g | 11% |
Saturated Fat | 10 g | 51% |
Sugars | 6 g | 1% |
Dietary Fiber | 2 g | 9% |
Vitamin C | 6 mg | 10% |
Vitamin A | 840 iu | 17% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 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. -
Step 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. -
Step 3
In a separate lightly oiled sauté pan, sear the polenta disks until golden brown and hold warm.
-
Step 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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