Total Time
1hr 15mins
Prep 25 mins
Cook 50 mins

Ingredients Nutrition

Directions

  1. Place large nonstick skillet over medium-high heat 30 seconds; add oil; heat 30 seconds more.
  2. Add bell pepper, onions, jalapeno pepper and garlic and cook, stirring frequently, until tender, about 5 minutes.
  3. Add turkey and cook, stirring frequently, until no longer pink, about 3 minutes.
  4. Add tomato sauce, corn, 1/2 teaspoon of the salt and the chili powder; bring to a boil.
  5. Reduce heat and simmer, covered, 15 minutes, stirring once or twice.
  6. Preheat oven to 350' degrees.
  7. In medium saucepan, bring 1 cup water and remaining 1/4 tsp.
  8. salt to a boil.
  9. In small bowl, whisk cornmeal into 1 cup water.
  10. Using a wooden spoon, slowly add cornmeal mixture to the boiling water in a thin steady stream, stirring constantly, until mixture comes back to a boil.
  11. Reduce heat to low and cook, stirring constantly, until mixture thickens and begins to form large bubbles, about 5 minutes.
  12. Spoon turkey mixture into an 8" square baking pan.
  13. Spread cornmeal mixture evenly over top, so that filling is completely covered.
  14. Bake 25 minutes.
  15. Sprinkle evenly with cheese and continue to bake 5 minutes longer.
  16. Let stand 10 minutes before serving.

Reviews

(1)
Most Helpful

Outstanding - the family loved this! I used leftover, cooked turkey breast rather than raw and a diced roasted/skinned poblano rather than jalapenos. The instructions for cooking the cornmeal worked very well - although spreading was a bit tricky - but the baking time was just right. I served it with a dollop of sour cream and a green salad. The family asked me to make this again. Thanks Dancer^.

Acerast August 29, 2010

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