This is a real comfort food that is full of flavor and so yummy.
Well let get started.
INGREDIENTS:
2 pounds of tenderloin pork cut into small cubes. Note: When cutting pork, it is easier to cut when the meat is half way frozen. And if you don't want to cut the pork you can use ground pork, and if you don't like pork. You can also use beef or chicken.
4 to 5 garlic chopped.
1 Onion Chopped. Any type is okay. I like using Sweet onions.
2 Bell peppers Chopped. Your choice in color. Red, Green, Orange, or Yellow are find.
1 Cup Grated Cheddar cheese.
1 to 2 Jalapenos diced. (Optional)
2 Cups Of Ketchup or your choice of tomato sauce.
2 Tablespoons Olive oil.
2 Tablespoon of hot garlic chili sauce. (Optional) or add your favorite hot sauce.
A Table spoon of White Balsamic Vinegar (Optional)
1/2 Teaspoon of ground Nutmeg
2 1/2 Ground Coriander seeds, powdered.
1 Teaspoon chili powder (Optional)
1 1/2 Teaspoon of Oregano
Note: You can add more spices if you like. Cinnamon, Basil, Rosemary, Cumin...etc. I say the more the merrier.
For the Polenta:
3 1/4 Cups milk.
1 1/4 Cup Corn Meal
2 Tablespoons Butter.
4 to 5 Tablespoons Honey
Note: You will need a deep Casserole Dish.
When handling raw meat (Always) keep it away from produce.
Tips for keeping your cutting board or surface very clean after cutting raw meat. SAFETY FIRST!
1. In a clean sink place your cutting board in the sink. Turn on the water to very hot, rinse off any meat juices and pieces left over from cuttings.
2. Next use one to two cap fulls of Bleach and pour on top of cutting board. Let that stand for about 5 minutes.
3. Then turn water on to hot, rinse off bleach and add soap and very thoroughly wash and scrub all side of the cutting board. Rinse and Dry very good.
4. Let air Dry, make sure it is not standing it it's own water.
NOTE: Before you get the meat out take care of all the veggies first, by chopping them.
METHOD OF PREPARATION:
FIRST: CHOP CHOP CHOP
Chop the onions, garlic, bell peppers and jalapenos. Place all in large pan and add two table spoons of olive oil. Saute on Medium, sstir occasionally To help you keep track of when the mixture is done sauteing, hold back a piece of very white onion. As the onions cook they will turn translucent, as soon as this happens their done. KEEP the burner on Medium.
SECOND: CHOPPING THE MEAT OR ADD GROUND MEAT TO THE PAN.
Now chop up the meat and add it to the pan with all the spices and herbs you like. See TIP'S above to keep your area clean. And Wash your hands very good.
THIRD: COOKING THE MEAT.
Note: If you want you can add about a cup full of soup broth to this mixture. It keeps it from drying out and sticking to the pan and adds flavor. If possible for both methods, have a fitting lid handy.
1. If the meat is cubed. Use a wooden spoon to mix the meat into the herbs and spices.
2. If the meat is ground meat. Use a wooden spoon to break the meat in to smaller chunks and repeat over the time it cooks. Chop chop chop.
When you start to notice that their is less pink meat and more cooked meat. Break up bigger pieces to make sure all the pink is gone. Now place a lid over the cooking meat and turn it to low and let it simmer. As it simmers their will be a lot of liquid in the pan, that fine. And if their is soup broth added even more. That is fine to. The meat can cooking like this for 15 minutes longer if you want to be safe. And don't worry the meat will not dry out, because of the liquid.
FOURTH. DRAINING THE COOKED MEAT.
Now after the meat is done cooking. Very carefully push all the meat to one side of the pan. Tilt the pan a little, so all the grease goes to one side. Scoop out the grease and put in a container. Let it cool then put in the freezer. TIP: Instead of tossing the fat the next time you cook meat, place the frozen meat juices in a pan and heat up and add to the new cooking meat. Their is nothing wrong with this, it will just add more flavor. This is in case you don't have soup broth. Place the meat in a casserole dish mix in the ketchup and put in the oven on low to keep warm.
SIXTH: MAKING THE POLENTA
CAUTION: POLENTA WILL SPIT AND SPATTER So be very careful.
Have a wire whisk and wooden spoon ready.
Place the milk in a pan, turn on high and bring to a boil. When the milk is warm add the Honey.
Milk and water boil very differently. Watch the edges, where the milk hits the side of the pan. When you start to see little bubbles come up, it is almost ready.
How water boils. You can see below the surface.
1. Small bubbles appear. Water begins to be agitated. Bigger bubbles and water really start to roll.
How milk boils. You can't see below the surface.
1. Small bubbles appear around the edges, close to the pan. More small bubbles roll more vigorously. Boiling milk with come up and over the edges of the pan at full boil. This is why you want to stay and keep and eye on milk when it boils.
Have your Corn Meal ready near by and as soon as you start to see the small milk bubbles rolling really good, pour in Corn Meal and whisk really fast into liquid, then turn down to low.
If you are like oh no the milk is coming up too fast. STOP what you are doing and remove it from the burner, then return it to continue making it.
The Polenta should thicken up considerably, now stir with a wooden spoon for about 15 minutes or less. Or until you think it is sufficient.
SEVENTH:
Take the warmed meat out of the oven and pour warm polenta on top. Use a plastic spatula to spread out evenly. Now add a layer of cheese. All you have to do to melt the cheese is put some foil or a lid over it. This will do the trick. No further backing is necessary.
DIG IN. YUM
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