Fiesta Pork and Cheesy Polenta

3 tbsp olive oil
1 1/4 lb boneless pork loin, halved lengthwise and sliced 1/4 inch thick
1 tbsp chili powder
1/2 tbsp smoked paprika
1 tsp cumin
1/2 + 1/4 tsp each salt and pepper
2 c bell peppers (any color), sliced into 1 inch strips
1 1/2 c frozen corn - regular or roasted
1 bunch scallions - whites removed- chopped
2 1/2c water
3/4c instant polenta (in bulk section of Winco)
1/2 c plain, unsweetened Almond milk
1 1/2 c cheddar or monterey jack cheese, shredded

1.  Heat 2 tbsp olive oil in skillet.  Rub pork with chili powder, paprika, cumin and 1/2 tsp salt and pepper.  Sautee until just browned.  Transfer to plate.
2.  Add 1 tbsp olive oil, peppers and corn.  Cook until just tender, about 2 minutes.  Return pork to skillet and add scallions.  Cover to keep warm.
3.  In a med saucepan bring water to boil.  Whisk in polenta and remaining salt and pepper.  Cook until thickened, about 2 minutes.  Lower heat and add almond milk and shredded cheese.
4.  Serve pork mixture over a bed of polenta.