Ingredients
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1 medium onion, chopped (1/2 cup)
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1 medium green sweet pepper, chopped
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3 garlic cloves, minced
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2 tablespoons olive oil
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1 lb uncooked ground turkey
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1/2-1 teaspoon chili powder
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3 tablespoons ground cumin
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1/4 teaspoon cayenne pepper
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1 (15 ounce) can black beans, rinsed and drained
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1 (14 ounce) can diced tomatoes, undrained
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1 cup bottled salsa
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2 (16 ounce) packages refrigerated cooked polenta (or cook and mold your own)
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2 cups shredded monterey jack cheese
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1/4 cup snipped fresh cilantro
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2/3 cup chopped fresh tomato
Instructions
- preheat oven to 375°F.
- In a skillet cook onion, sweet pepper,and garlic in 1 tablespoon hot oil until tender.
- Add turkey, chili powder, cumin and cayenne.
- Cook until turkey is no longer pink, stirring to break up meat.
- Add beans, undrained tomatoes and salsa.
- Bring to boiling; reduce heat.
- Simmer gently 15 minutes.
- Meanwhile, grease a 3-quart rectangular baking dish with the remaining 1 tablespoon oil.
- Cut 1 tube polenta into 1/2-inch cubes; press evenly into prepared baking dish.
- Halve remaining polenta lengthwise and cut into 1/2-inch thick slices; set aside.
- Sprinkle 1 cup of cheese over polenta in dish.
- Top with meat mixture.
- Arrange sliced polenta over meat; sprinkle with remaining cheese and fresh tomato.
- Bake, uncovered, for 35 minutes or until bubbly.
- Sprinkle with cilantro.
- Let stand 15 to 20 minutes before serving.
- Makes 12 servings.