Prep 25 mins
Cook 30 mins
From a Weight Watchers cookbook. This didn't have enough "kick" for me, so I added some Frank's Red Hot Sauce to it. It may have been that my chili powder was old though, so I'm posting it as it is written.
- 4 teaspoons canola oil
- 1 green bell pepper, seeded and chopped
- 2 red onions, chopped
- 1 jalapeno pepper, seeded and minced
- 1 garlic clove, minced
- 1⁄2 lb ground turkey breast
- 1 cup tomato sauce
- 1 cup frozen corn kernels
- 3⁄4 teaspoon salt
- 1 teaspoon chili powder
- 2 cups water
- 2⁄3 cup stone-ground yellow cornmeal
- 1⁄3 cup reduced-fat monterey jack cheese, shredded
- In a large nonstick skillet heat the oil and saute the bell pepper, onions, jalapeño, and garlic until softened, about 5 minutes.
- Add the turkey and cook, breaking apart with a wooden spoon, until browned, about 5-8 minutes.
- Stir in the tomato sauce, corn, 1/2 tsp salt, and chili powder; bring to a boil.
- Reduce the heat and simmer, covered, stirring once or twice, until the sauce thickens slightly, about 15 minutes.
- Transfer to an 8-inch-square baking dish.
- Preheat the oven to 350 degrees.
- In a medium saucepan, bring one cup of the water and the remaining 1/4 tsp salt to a boil.
- In a medium bowl, whisk the cornmeal into the remaining 1 cup of water.
- Slowly pour the moist cornmeal into the boiling water in a thin steady stream, stirring constantly with a wooden spoon until the mixture comes back to a boil.
- Reduce the heat and cook, stirring constantly, until the mixture thickens and begins to form large bubbles, about 5 minutes.
- Spread over the turkey so that it is completely covered.
- Bake 25 minutes, then sprinkle with the cheese and bake 5 minutes longer.
- Let stand 5 minutes before serving.
Very good recipe. I took heed of your warning of it not having enough 'kick' so I used chipotle peppers with jalapeno, and then instead of tomato sauce, used a plain mexican canned salsa (contains tomato, onion, cilantro, spice) and boy was it kicky!! Overall, it's such a healthy recipe- so easy too. I made the turkey before work so that after, I only had to make the cornmeal and bake. Thanks for sharing! DH says it's a keeper! :)