This was a dinner special we ran one Saturday night. The combination of the kind of sweet pork and spicy polenta was a tasty palette shock with every bite. Add the crunch of the porter battered onion rings and it’s definitely something you’ll love.
6 ounces of pulled pork
Your choice of BBQ, we use our house sauce
2 polenta cakes
– 6 cups water
– 2 teaspoons salt
– 1 3/4 cups yellow cornmeal
– 3 tablespoons unsalted butter
– 1/2 cup shredded pepperjack
Porter beer of your choice
Yellow onion cut into rings
To make the polenta you will need the ingredients mentioned above. Bring water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Slowly whisk in the cornmeal and pepperjack. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.
I like to cut the polenta into triangles because it looks nice on the plate. Add the heated pork on top mixed with your bbq sauce.
For the onions I just let them soak in the beer for 30 min. And then coated them in buttermilk and flour and deep fried at 350 until golden brown.
I hope someone tries this one at home!