Name: Mexican Polenta Pie
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 12
Ingredients: 1 lb. pork butt or pork shoulder (a large semi-fatty cut of meat with no bones); 1 lb. dry pinto beans, soaked; 12 oz. light beer + 12 oz. water (just refill the bottle); 1 14 oz. can diced tomatoes; 1 16 oz. jar salsa; 1 packet taco seasoning; 6–8 cloves garlic, minced; 1 1/2 cups polenta; 6 cups water; 1 14 oz. can corn, drained and rinsed; salt and pepper to taste (be generous!); shredded cheese, cilantro, and salsa for topping