I’ve said this before, but it’s worth repeating again: food served in bowls > food served on plates.
I have no scientific evidence to support this phenomenon. But it seems undeniably and universally true. So I’m going to motion that we consider this a fact and move on.
Anyone want to second that motion?
Winter is the prime time to enjoy some bowl foods. From savory breakfasts to cozy soups, there is just something totally comforting about being able to wrap your hands around a complete, wholesome and nourishing meal. I made these Barbecue Pork Polenta Bowls with Pineapple and Guacamole on a recent snowy day and let me tell you, they absolutely hit the spot (and those beers that I had didn’t hurt either!). It was everything savory, sweet, creamy and refreshing that I was craving at that exact moment.
Question: how do you feel about these photographs (um…not the silly one of the pineapple in the snow, but the ones of the polenta bowls)? They definitely aren’t my usual style. I’m trying to play around more with darker, moodier shots. But I’m unsure. HALP!
Oh I should mention that I used this homemade barbecue sauce recipe and this guacamole recipe. But feel free to substitute those for your favorites! It’s all good!
Barbecue Pork Polenta Bowls with Pineapple and Guacamole
- For the Pork
- 1 pork tenderloin (about 1 1/4 to 1 1/2 lbs)
- 1 1/2 cups barbecue sauce
- For the Bowls
- 4 cups water
- 1 cup polenta
- 1/4 cup mascarpone cheese
- 1 tablespoon butter
- 1/2 tsp. salt
- About 1 1/2 cups cubed pineapple
- About 1 cup guacamole
- 2 tablespoons fresh cilantro, roughly chopped
- Lime wedges
- Make the barbecue pork. Place the pork tenderloin in your slow cooker. Cover with the barbecue sauce. Place the lid on your slow cooker and turn it on. Cook the pork tenderloin until it’s extremely tender and falls apart easily, about 4 hours on the high setting or 8 hours on the low setting. Using two forks, shred the pork into smaller pieces. Set aside and keep warm.
- Make the polenta. In a heavy bottom saucepan, bring the water to a boil. Slowly whisk in the polenta and turn down the heat to maintain a simmer. Cook the polenta for about 15-18 minutes, whisking frequently during this time. As the polenta cooks and thickens, you’ll have to further turn down the heat to prevent it from bubbling and splattering. Once the polenta has thickened and the liquid is mostly absorbed, remove the saucepan from the heat and whisk in the mascarpone cheese, butter and salt. Set aside and keep warm.
- Assemble the bowls. Divide the polenta evenly between four bowls. Top with some of the shredded pork, pineapple and guacamole. Top with cilantro and a squeeze of fresh lime juice, if desired. Serve immediately.
- Leftovers cans be stored in an airtight container in your refrigerator for 2-3 days. The polenta will become firm once it’s cooled. Whisk in some warm water or milk to help loosen it.