1. Prepare the Polenta: In a medium saucepan, bring 1 cup of milk to a boil. Whisk in the polenta and reduce the heat to low. Simmer for 3 to 5 minutes, stirring often until thickened.Add another 1 cup of the milk and stir. Continue to stir and simmer for 5 to 6 more minutes. Stir in another 1 cup of milk and continue to simmer, still stirring often, until the polenta is thick and creamy, 5 to 6 more minutes. Stir in the butter, salt, pepper and cilantro. Set aside while you make the stir fry.
2. Prepare the stir fry: Heat the olive oil in a large skillet until hot. Add the pork to the skillet. Cook for 2 minutes, stirring often.
3. Add all of the vegetables to the skillet. Sprinkle with lime juice, chili powder, and a sprinkle of salt and pepper. Cook for 3 to 4 minutes longer, stirring often, until the vegetables begin to soften and the pork cooks through.
4. Add the broth to the skillet and cook just until the liquid comes to a boil and begins to thicken. Serve over polenta.
HINT: If the polenta thickens too much upon standing, just add in some additional milk, heat and stir. It should easily re-gain its creamy consistency again.