Top Review by Acerast
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^.
- 1 tablespoon canola oil
- 1 cup chopped green bell pepper
- 1 cup chopped red onion
- 1 tablespoon finely chopped jalapeno pepper
- 1 clove garlic, minced
- 8 ounces lean turkey breast
- 1 cup tomato sauce
- 1 cup frozen corn kernels
- 3⁄4 teaspoon salt
- 1⁄2-1 teaspoon hot chili powder
- 3 ounces stone-ground yellow cornmeal
- 1 1⁄2 ounces shredded monterey jack cheese
Directions See How It's Made
- Place large nonstick skillet over medium-high heat 30 seconds; add oil; heat 30 seconds more.
- Add bell pepper, onions, jalapeno pepper and garlic and cook, stirring frequently, until tender, about 5 minutes.
- Add turkey and cook, stirring frequently, until no longer pink, about 3 minutes.
- Add tomato sauce, corn, 1/2 teaspoon of the salt and the chili powder; bring to a boil.
- Reduce heat and simmer, covered, 15 minutes, stirring once or twice.
- Preheat oven to 350' degrees.
- In medium saucepan, bring 1 cup water and remaining 1/4 tsp.
- salt to a boil.
- In small bowl, whisk cornmeal into 1 cup water.
- 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.
- Reduce heat to low and cook, stirring constantly, until mixture thickens and begins to form large bubbles, about 5 minutes.
- Spoon turkey mixture into an 8" square baking pan.
- Spread cornmeal mixture evenly over top, so that filling is completely covered.
- Bake 25 minutes.
- Sprinkle evenly with cheese and continue to bake 5 minutes longer.
- Let stand 10 minutes before serving.