The original recipe called for using the polenta rolls-making this a quick meal. I'm cheap so I like to make my own-plus I love polenta! YUM!<br>
There was a point where I was making this about once every two weeks and serving it with brown sugar carrots. OH MAN! I need to make this soon.<br><br><br><br>
Polenta Tamale Pie<br>
Recipe By : adapted from Bon Appetit, 9/99<br>
Serving Size : 8 Preparation Time :0:00<br>
Categories : Cheese Chiles<br>
Poultry<br>
Amount Measure Ingredient -- Preparation Method<br>
-------- ------------ --------------------------------<br>
1 lb. ground turkey<br>
1 1/2 tsp. chili powder<br>
1 tbsp. ground cumin<br>
2 cups spicy salsa<br>
1 (15 oz.) can refried beans -- I used Fat-Free<br>
1 (14 oz.) can chicken broth<br>
1/2 cup fresh cilantro -- chopped<br><br>
Polenta (Microwave):<br>
3/4 cup yellow cornmeal<br>
2 1/4 cups water<br>
salt and pepper<br>
1 tsp. New Mexican Chile Powder<br>
3 cups cheddar cheese -- shredded<br><br>
Garnish:<br>
cilantro -- chopped<br>
fat-free sour cream<br>
fresh chiles -- chopped<br><br><br>
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).<br><br>
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.<br><br>
Remove polenta from refrigerator. Pour turkey mixture over polenta. Sprinkle with cheese and remaining cilantro. Bake in oven at 350°F for 40 minutes, uncovered, until heated through and sauce is bubbly.<br><br>
To serve: Place one slice of the pie in the middle of a shallow bowl. Garnish with sour cream, cilantro and chopped chiles.<br><br>
NOTES : Original recipe from Bon Appetit, 9/99 issue, Too Busy to Cook section, p. 240. Original recipe calls for store bought polenta rolls.
There was a point where I was making this about once every two weeks and serving it with brown sugar carrots. OH MAN! I need to make this soon.<br><br><br><br>
Polenta Tamale Pie<br>
Recipe By : adapted from Bon Appetit, 9/99<br>
Serving Size : 8 Preparation Time :0:00<br>
Categories : Cheese Chiles<br>
Poultry<br>
Amount Measure Ingredient -- Preparation Method<br>
-------- ------------ --------------------------------<br>
1 lb. ground turkey<br>
1 1/2 tsp. chili powder<br>
1 tbsp. ground cumin<br>
2 cups spicy salsa<br>
1 (15 oz.) can refried beans -- I used Fat-Free<br>
1 (14 oz.) can chicken broth<br>
1/2 cup fresh cilantro -- chopped<br><br>
Polenta (Microwave):<br>
3/4 cup yellow cornmeal<br>
2 1/4 cups water<br>
salt and pepper<br>
1 tsp. New Mexican Chile Powder<br>
3 cups cheddar cheese -- shredded<br><br>
Garnish:<br>
cilantro -- chopped<br>
fat-free sour cream<br>
fresh chiles -- chopped<br><br><br>
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).<br><br>
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.<br><br>
Remove polenta from refrigerator. Pour turkey mixture over polenta. Sprinkle with cheese and remaining cilantro. Bake in oven at 350°F for 40 minutes, uncovered, until heated through and sauce is bubbly.<br><br>
To serve: Place one slice of the pie in the middle of a shallow bowl. Garnish with sour cream, cilantro and chopped chiles.<br><br>
NOTES : Original recipe from Bon Appetit, 9/99 issue, Too Busy to Cook section, p. 240. Original recipe calls for store bought polenta rolls.
