Pull barbecued pork out of bun and onto polenta
Italian-inspired pairing made easier with bottled sauce
Spicy pulled pork over polenta only sounds like a culture clash. It oozes comfort and it makes more sense than you might think.
Polenta, which is made from cornmeal, isn’t all that far removed from the corn tortillas and chips that partner so nicely with the Mexican flavors used to season the pulled pork.
To keep this dish convenient, the soft polenta is made from a purchased prepared variety sold in tubes. Chopped and simmered with milk, this polenta quickly softens. Alternatively, you could skip the simmering step and instead oil and grill slices of the polenta.
The pork is seasoned with bottled barbecue sauce and drained salsa. If you want to infuse even more flavor, consider adding bay leaves, fennel seeds, garlic cloves and whole black peppercorns to the cooking water.
AP