Pork Tamale Pie
Prep: 10 minutes • Cook/Broil: 20 minutes • Serves: 6
1-1/4 pounds ground pork
1/4 teaspoon salt
1 medium jalapeno chile pepper, seeded and chopped (optional)
1 medium onion, chopped (about 1-1/2 cups)
1/2 large green bell pepper, chopped (about 1 cup)
1 jar (15.5 ounces) Schnucks medium chunky salsa
1 cup fresh corn kernels (from 2 ears) or Schnucks frozen whole kernel corn
1 can (14 to 14-1/2 ounces) chicken broth (1-3/4 cups)
1/2 cup yellow cornmeal
1 cup Schnucks finely shredded Monterey Jack cheese (4 ounces)
1. Preheat broiler with oven rack at closest position to source of heat. Preheat 12-inch skillet with oven-safe handle over high heat 1 minute. Add pork and salt and cook 5 to 6 minutes or until meat is no longer pink, breaking up meat with side of spoon. With slotted spoon, transfer pork to bowl.
2. In same skillet, add jalapeno, if using, onion and bell pepper and cook 8 to 10 minutes or until tender, stirring occasionally. Return pork to skillet. Stir in salsa and corn; heat to boiling over high heat. Reduce heat to medium-low and cook, uncovered, 5 minutes or until mixture thickens slightly.
3. Meanwhile, prepare polenta: In 2- to 3-quart saucepan, heat broth to boiling over high heat. Reduce heat to low; gradually whisk in cornmeal. Cook 5 minutes or until polenta is very thick, stirring frequently.
4. Spread polenta evenly over pork mixture; sprinkle with cheese. Place skillet under broiler and broil 2 to 3 minutes or until top begins to brown.
Each serving: about 377 calories, 23 g total fat (10 g saturated), 71 mg cholesterol, 773 mg sodium, 22 g carbohydrate, 3 g fiber, 22 g protein