An Italian take on pulled pork - over polenta

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.

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PULLED PORK

ON SOFT POLENTA

Start to finish: 45 minutes (20 minutes active)

Servings: 4

1-pound pork loin, cut into 3- to 4-inch sections

16-ounce tube prepared polenta

3⁄4 cup whole milk

3⁄4 cup grated manchego cheese

1 tablespoon minced jarred jalapeno pepper slices

1 cup spicy barbecue sauce

1 cup salsa, drained

1⁄2 cup lightly crushed tortilla chips (optional)

Bring a large saucepan of lightly salted water to a boil. Add the pork. Boil for 15 minutes, or until cooked through.

Meanwhile, in a medium saucepan over medium, combine the polenta and milk. Heat, mashing and stirring the polenta, until smooth and creamy. Add additional milk if needed to reach a smooth consistency. Stir in the cheese and jalapeno peppers. Cover and set aside.

When the pork is ready, remove it from the water. Discard the water and seasonings. Use forks or your fingers to pull the chunks apart into strands and return them to the pot.

Add the barbecue sauce and salsa to the pork. Heat over medium-low until warm.

To serve, spoon polenta onto each plate, then top with pulled pork. Sprinkle with crushed tortilla chips, if using.