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.

Join the discussion

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. In order to post comments, you must be a registered user of MiamiHerald.com. Your username will show along with the comments you post. Thank you for taking the time to offer your thoughts.

     Showing: Oldest first Newest first Most-recommended first Least-recommended first

@Nyx.AuthorDisplayName@ wrote on @Nyx.PostedAtTime@:

@Nyx.repliedToText@

@Nyx.replyAnswerText@

Reply to this Comment @Nyx.Recommender@ @Nyx.AbuseReporter@