PORK LOVER’S TAMALE PIE

PORK LOVER’S TAMALE PIE 1 cup milk 1 cup cornmeal 2 cups boiling water salt and pepper 2 tablespoons butter 1 teaspoon honey 1 tablespoon extra-virgin olive oil 2 oz. Mexican chorizo 4 sliced bacon, finely chopped 1 pound ground pork 1 teaspoon dried thyme 1 tablespoon chili powder 1/2 tablespoon ground coriander 1 small onion, chopped 3-4 cloves garlic, minced 1 cup beef or chicken broth 1 (10-oz) can diced tomatoes with chiles, drained 1 1/2 cups shredded cheddar cheese cilantro and sliced green onions, for garnishing In a medium saucepan over medium heat, warm up the milk. Whisk in the cornmeal, then the boiling water. Turn the heat to medium-low and cook, stirring occasionally, until it is very thick, 15-20 minutes. Season with salt and pepper, then stir in the butter and the honey. Meanwhile, preheat the broiler. In a large ovenproof skillet, heat the oil over medium heat. Add the chorizo adn bacon, and cook for 3 minutes. Stir in the ground pork and cook, breaking up the meat until it is browned, about 8 minutes. Season with the thyme, chili powder, coriander, salt and pepper. Add in the onion and garlic and cook for a few minutes. Stir in the broth and cook for 1 minute. Add the tomatoes, and cook until heated through. Spoon the cornmeal over the pork mixture. Top with the cheddar, then brown under the broiler until melted and bubbly. Serve from the skillet, garnished with cilantro and sliced green onions.