Mexican-Spiced Pork Medallions with Cheddar-Jalapeño Polenta
Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
If the polenta becomes too thick while standing, simply stir in additional water as needed to reach desired consistency.
4 lean protein, 2 starch, 1 fat, 1/2 vegetable