Ingredients

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)

Directions

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.

Nutrition information per serving (values are rounded to the nearest whole number): 722 calories; 128 calories from fat; 14 g fat (7 g saturated; 0 g trans fats); 99 mg cholesterol; 103 g carbohydrate; 41 g protein; 10 g fiber; 1,566 mg sodium.