Turkey Casserole: Polenta Tamale Pie

posted by RisaG 09-22-100 6:22 PM

* Exported from MasterCook *
Polenta Tamale Pie
Recipe By : adapted from Bon Appetit, 9/99
Serving Size : 8 Preparation Time :0:00
Categories : Cheese Chiles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb. ground turkey
1 1/2 tsp. chili powder
1 tbsp. ground cumin
2 cups spicy salsa
1 (15 oz.) can refried beans -- I used Fat-Free
1 (14 oz.) can chicken broth
1/2 cup fresh cilantro -- chopped

Polenta (Microwave):
3/4 cup yellow cornmeal
2 1/4 cups water
salt and pepper
1 tsp. New Mexican Chile Powder
3 cups cheddar cheese -- shredded

cilantro -- chopped
fat-free sour cream
fresh chiles -- chopped

First, put up polenta: Pour cornmeal and water into a 2 qt microwaveable container or Corningware. Sprinkle in a bit of salt and the chile powder. Whisk well. Place in microwave and cook on HIGH, uncovered, for 3 minutes. Remove and whisk well again. Place back in and cook for another 3 minutes, uncovered. Stir well. Pour into a 9x13" baking dish. Set aside to cool (or refrigerate for awhile until cool).

While polenta is cooling, place turkey, chili powder and cumin in a large microwaveable container. Stir well to combine. Cover with a paper towel or some plastic wrap. Cook on HIGH for 8 minutes. Stir well. Add salsa, beans and chicken broth. Cover and cook for another 10-15 minutes, until thickened. Remove and stir in 1/4 cup of cilantro, salt and pepper.

Remove polenta from refrigerator. Pour turkey mixture over polenta. Sprinkle with cheese and remaining cilantro. Bake in oven at 350F for 40 minutes, uncovered, until heated through and sauce is bubbly.

To serve: Place one slice of the pie in the middle of a shallow bowl. Garnish with sour cream, cilantro and chopped chiles.

NOTES : Original recipe from Bon Appetit, 9/99 issue, Too Busy to Cook section, p. 240. Original recipe calls for store bought polenta rolls.

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