Pulled Pork Enchilada Style

The other day I made a wonderful Pulled Pork Tenderloin in the slow cooker. I used the majority of it with BBQ sauce but wanted to try something different tonight and decided that Enchilada Pork over Polenta was the way to go! Since the pork was already cooked the only cooking time involved is to make the polenta and heat the pork with the sauce. If you aren't a fan of Polenta or want a more waist friendly meal you could also serve this over a bed of greens for a nice salad as well as rice or with a Tortilla.

Pulled Pork Enchilada Nachos: Serves 2

6-8oz Cooked Pulled Pork
1C Tomato Sauce
2-3TB Tomato Paste
1/4tsp Cumin
1/4tsp Chili Powder
1/4tsp Onion Powder
Pinch Cinnamon
1.5oz Monteray Jack Cheese - Shredded
1/2C Corn Meal
2C Water
2tsp Butter

In a sauce pot put water, butter and salt and bring to a boil, once boiling, whisk in cornmeal and turn heat down to a simmer. Cook until all water has absorbed into the corn meal - the polenta should be really thick at this point, so much so that when you stir the polenta it doesn't immediately fall back into place. Pour into 2 bowls and let it firm up on the counter while you prepare the rest of the meal.

Mix the tomato sauce, paste and seasonings together and toss with the pork in a saute pan until heated through. Spoon on top of the polenta and sprinkle with the cheese.

Enjoy!

__________________________
WW: 11 Points Plus / serving