**This is post a sponsored post in collaboration with the National Pork Board
Growing up in a family of nine, casseroles were a regular thing for dinner. Today I’m continuing the tradition with my family—minus the nine kids. My family is much smaller, but with my boys’ ever-hungry appetites, I’m usually cooking up things for what seems like nine kids. Things like this Pork and Polenta Bake.
It’s the perfect weeknight dinner that you can make two days ahead and reheat when ready. Or break the components out into pieces and meal prep so you can assemble it later in the week. However, if you decide to tackle this recipe, make sure you get a good cut of pork shoulder and ask your butcher to grind it up for you.
For those looking for a shortcut, yes you can use mild pork sausage, and for the polenta portion you can slice up ready-made polenta that you find in tubes. I skipped the short cuts and went for doing it all from scratch because it allows me to control the flavors and texture to my liking.
Like me, my kids are picky, which doesn’t always make for easy dinners. But this dish is the exception. It’s easy to make and none of the boys were picking around anything. Pork is a popular protein in our family. We love it for its rich taste, and I especially like it since it’s also budget friendly and one of the hottest trending proteins. Since 2011, pork has grown in restaurants on a pound basis by more than double the next fastest-growing protein. That means pork recipes are becoming increasingly easier to find and being worked into the hottest culinary trends. That’s a win-win for all of us.
Stay tuned because I’ll be sharing more hot and trending pork-inspired recipes that will have you running to the kitchen.