Lightly oil 20cm x30cm baking tin.
Heat the water, stock and milk in large saucepan. Add polenta; cook, stirring, about 5 minutes
or until polenta thickens. Stir in butter and cheese. Spoon polenta into prepared tin; press firmly
to ensure even thickness. Cool. Cover; refrigerate about 3 hours or until firm.
Meanwhile, combine pork, chilli powder, peppercorns, garlic and the extra water in medium
saucepan. Bring to a boil then reduce heat; simmer, covered, about 45 minutes or until pork is
tender. Cool in liquid.
Drain pork, discard peppercorns; shred pork finely.
Preheat oven to very hot 240ºC / 220ºC (fan-assisted).
Make salsa cruda - (combine ingredients for the salsa cruda in small bowl)
Turn polenta onto board; trim edges. Cut into 3cm x 4cm pieces. Place on oiled oven tray; spray
with oil. Bake, uncovered, about 10 minutes or until crisp and browned lightly both sides. Divide
salsa cruda, shredded pork and soured cream among polenta pieces.