Fiesta Pork and Cheesy Polenta

• 3 tablespoons extra virgin olive oil
• 1 14 lbs boneless pork loin, halved lengthwise and thinly sliced crosswise
• 1 tablespoon chili powder
• salt
• pepper
• 2 cups frozen bell peppers, strips thawed and patted dry (or chop them yourself, that is what I plan to do.)
• 1 bunch scallion, green portions thinly sliced, white portions finely chopped
• 34 cup instant polenta
• 12 cup heavy cream
• 4 ounces monterey jack pepper cheese, cut into cubes
• 1 12 cups frozen corn, thawed

1. In a medium saucepan, bring 2 1/2 c water to a boil.
2. Meanwhile, in a large skillet, heat 2 tablespoons olive oil over high heat, swirling to coat the pan.
3. Add the pork to the skillet in an even layer and season with the chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
4. Cook, stirring, until just brown all over, 2 to 3 minutes.
5. Transfer the pork and any juices to a plate.
6. Add the remaining 1 tablespoon olive oil, the bell pepper and finely chopped scallions to the skillet and cook, stirring, until crisp-tender, about 2 minutes.
7. Whisk the polenta and 1/4 teaspoon each salt and pepper into the boiling water and cook, whisking, for 2 minutes.
8. Lower the heat to low, whisk in the cream, then stir the cheese; cover to keep warm.
9. Add the corn to the bell pepper mixture and cook for 1 minute.
10. Return the pork and any juices to the skillet and cook, stirring, until heated through, about 1 minute.
11. Stir in the sliced scallions.
12. Serve with the polenta.

extra virgin olive oil, pork loin, chili powder, salt, pepper, frozen bell peppers, scallion, instant polenta, heavy cream, pepper cheese, frozen corn

Taken from www.food.com/recipe/fiesta-pork-and-cheesy-polenta-414047 (may not work)