Baked Polenta and Pork

We really like polenta and baked polenta and pork is dinner in one dish.  Loaded with flavor, this is wonderful on a cold winter's night.
 
Preheat the oven to 350 degrees.
 

• 1 quart chicken broth
• 1 ¼ c polenta
• salt
• 2 T butter

 Place the broth to a boil in a large pot.   Add the polenta and whisk for four minutes.  Sprinkle with salt, cover and cook over medium heat for five minutes.   Stir in the butter, remove from heat, cover and set aside.
 

• 3 T olive oil
• 1 onion, diced
• 1 lb. ground pork
• 1 T garlic powder
• 1 T onion powder
• salt and pepper to taste
• 4 garlic cloves, minced
• 14 ozs tomatoes

 Place olive oil and onion in a skillet over medium-high heat and cook for seven minutes.   Stir in the ground pork and cook for five minutes, breaking it up into pieces.  Stir in the garlic powder, onion powder, salt and pepper and cook one more minute, then add the minced garlic and tomatoes.   Simmer for fifteen minutes.   Remove from heat, cover and set aside. 

• 10 ozs fresh spinach
• 1 T olive oil
• 1 garlic clove, minced
• salt and pepper to taste
• 1 c pepper jack cheese, shredded
• 1 ½ c mozzarella cheese, shredded
• 1 ½ c white cheddar cheese, shredded

 Place the spinach, olive oil and garlic in a skillet over medium heat and cook for four minutes. Sprinkle with salt and pepper.   Remove from heat and squeeze out excess moisture. 
 
Grease a baking dish and place a third of the polenta in the dish and spread out evenly.   Then place a third of the pork mixture and half of the spinach over the polenta.  Sprinkle with a third of each cheese.  Repeat then place the remaining polenta over the top. Spread the rest of the pork mixture on top and then sprinkle with the remaining cheese.
 
Cover with foil, place on a baking sheet and bake for half an hour.   Remove from the oven and turn on the broiler.   Remove the foil and broil for three minutes, remove from the oven and rest for ten minutes and serve.