Fiesta Pork and Cheesy Polenta

Fiesta Pork and Cheesy Polenta
Pork loin is an incredibly easy, versatile ,cost kind and lean meat. Sometimes my pork turns out too dry, do you ever have that problem? I think I turn up my heat to high. This dinner turned out perfect and the pork was tender. If you haven’t tried polenta I would describe it as tasting like a corn flavored mashed potato. I love it! As a plus it is friendlier on the waist line that potatoes. Love love love this easy and tasty dinner. Happy cooking, Chaeli


3 tbsp. evoo
1 ¼ lb. boneless pork loin, halved lengthwise and thinly sliced crosswise
1 tbsp. chili powder
Salt and pepper
2 cups frozen or fresh bell pepper strips
1 bunch scallions, thinly sliced
¾ cup instant polenta
½ cup heavy cream
4 ounces pepper jack cheese, shredded or cubed
1 ½ cup frozen corn kernels, thawed

Directions:
1 In a medium saucepan bring 2 ½ cups water to a boil. Meanwhile, in a large skillet, heat 2 tablespoons olive oil over high heat, swirling to coat pan. Add the pork to the skillet in an even layer and season with the chili powder, ½ tsp salt and ¼ tsp pepper. Cook stirring until just brown all over, 2-3 mins. Transfer pork and any juices to a plate.

2Add the remaining olive oil, bell pepper and scallions to the skillet and cook, stirring, until crisp-tender, about 2 mins.
3 Whisk the polenta and ¼ tsp. each salt and pepper into the boiling water and cook, whisking, for 2 mins. Lower the heat to low, whisk in the cream, then stir in the cheese; cover to keep warm.

4 Add the corn to the bell pepper mixture and cook for 1 min. Return the pork and any juices to the skillet and cook, stirring, until heated through, about 1 min. Serve over polenta.

(Not a very pretty picture :()