Pork Tomatillo & Polenta Casserole
1 tub (16 ounce) H-E-B Fully Cooked Carne de Puerco, Seasoned Pork
2 cups Central Market Organics Chicken Broth
1 box Eat at Home™ Confetti of Bell Pepper Polenta Mix
2 cups Texas Two-Step Tomatillo & Green Chili Stew Mix
1 can (16 ounce) black beans, rinsed and drained
1 cup shredded Italian-style Cheese
1 teaspoon Adams Reserve Cilantro Flakes
Heat oven to 375°F. Bring chicken broth to a boil in a 2-quart pot over Medium-High h
eat. Slowly stir in polenta mix; cook 3 to 5 minutes, stirring continuously. Spread in
bottom of a 7 x 11-inch pan; set aside.
Heat pork with juices and salsa together in the microwave or on stovetop. Pour mixture eve
nly over top of polenta. Arrange black beans over pork mixture; top with cheese and cilant
Place in oven 10 to 15 minutes or until mixture bubbles and cheese melts. Serve while hot.
No Nutritional Information Available