Photo by: Lisa Shin | Recipe by Tracey Seaman
Fiesta Pork and Cheesy Polenta-
Chili powder gives a boost to this superfast weeknight dinner.
4 Servings | Prep 10 min | Cook 10 min
INGREDIENTS:
* 3 ... more
Fiesta Pork and Cheesy Polenta-
Chili powder gives a boost to this superfast weeknight dinner.
4 Servings | Prep 10 min | Cook 10 min
INGREDIENTS:
* 3 ... more
Photo by: Lisa Shin | Recipe by Tracey Seaman
Fiesta Pork and Cheesy Polenta-
Chili powder gives a boost to this superfast weeknight dinner.
4 Servings | Prep 10 min | Cook 10 min
INGREDIENTS:
* 3 tablespoons extra-virgin olive oil
* One 1 1/4-pound boneless pork loin, halved lengthwise and thinly sliced crosswise
* 1 tablespoon chili powder
* Salt and pepper
* 2 cups frozen bell pepper strips, thawed and patted dry
* 1 bunch scallions, green portions thinly sliced, white portions finely chopped
* 3/4 cup instant polenta
* 1/2 cup heavy cream
* 4 ounces pepper jack cheese, cut into cubes
* 1 1/2 cups frozen corn kernels, thawed
DIRECTIONS:
1. In a medium saucepan, bring 2 1/2 cups water to a boil. Meanwhile, in a large skillet, heat 2 tablespoons olive oil over high heat, swirling to coat the pan. Add the pork to the skillet in an even layer and season with the chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until just brown all over, 2 to 3 minutes. Transfer the pork and any juices to a plate. Add the remaining 1 tablespoon olive oil, the bell pepper and finely chopped scallions to the skillet and cook, stirring, until crisp-tender, about 2 minutes.
2. Whisk the polenta and 1/4 teaspoon each salt and pepper into the boiling water and cook, whisking, for 2 minutes. Lower the heat to low, whisk in the cream, then stir in the cheese; cover to keep warm.
3. Add the corn to the bell pepper mixture and cook for 1 minute. Retu less
Fiesta Pork and Cheesy Polenta-
Chili powder gives a boost to this superfast weeknight dinner.
4 Servings | Prep 10 min | Cook 10 min
INGREDIENTS:
* 3 tablespoons extra-virgin olive oil
* One 1 1/4-pound boneless pork loin, halved lengthwise and thinly sliced crosswise
* 1 tablespoon chili powder
* Salt and pepper
* 2 cups frozen bell pepper strips, thawed and patted dry
* 1 bunch scallions, green portions thinly sliced, white portions finely chopped
* 3/4 cup instant polenta
* 1/2 cup heavy cream
* 4 ounces pepper jack cheese, cut into cubes
* 1 1/2 cups frozen corn kernels, thawed
DIRECTIONS:
1. In a medium saucepan, bring 2 1/2 cups water to a boil. Meanwhile, in a large skillet, heat 2 tablespoons olive oil over high heat, swirling to coat the pan. Add the pork to the skillet in an even layer and season with the chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until just brown all over, 2 to 3 minutes. Transfer the pork and any juices to a plate. Add the remaining 1 tablespoon olive oil, the bell pepper and finely chopped scallions to the skillet and cook, stirring, until crisp-tender, about 2 minutes.
2. Whisk the polenta and 1/4 teaspoon each salt and pepper into the boiling water and cook, whisking, for 2 minutes. Lower the heat to low, whisk in the cream, then stir in the cheese; cover to keep warm.
3. Add the corn to the bell pepper mixture and cook for 1 minute. Retu less
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