Mexican Polenta Pie

I love to cook and hardly ever go out to eat since I have Celiac Disease. All the recipes I collect are either gluten free or can be easily modified to be gluten free.

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 to 8 cloves garlic, minced

1 ½ 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

Directions at pinchofyum.com

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