"Adapted recipe from March 2012 EveryDay with Rachel Ray. The bacon seasoning I reference in the recipe is Tastefully Simple's Bacon Bacon seasoning."
salt, to taste
pepper, to taste
chorizo sausage, mexican raw variety
turkey bacon, finely chopped
1 1/2 teaspoons
garlic cloves, chopped
onion, smalled chopped
14 1/2 ounces
tomatoes and green chilies, drained
1 1/2 cups
cheddar cheese, shredded
cilantro, fresh chopped
In a medium saucepan, heat the milk. Whisk in the cornmeal, then whisk in the boiling water and cook over medium-low heat, stirring occasionally, until very thick about 15-20 minutes. Season with salt and pepper, then stir in the butter and honey.
In a large, ovenproof skillet, heat the oil over medium heat until smoking. Add the chorizon and bacon and render the fat for 3 minutes. Stir in the ground turkey and cook, crumbling the meat until cooked through, about 8 minutes. Season with thyme, chili powder, coriander, bacon seasoning, salt and pepper. Add the onion and garlic and cook for a few minutes to soften. Stir in the beer and reduce by half. Add the tomatoes to heat through.
Spoon the thick cornmeal over the pan and spread evenly. Top with te cheddar and place in a 350 degree oven (on convection if available) for 15 minutes until brown and bubbly. Sprinkle with cilantro, and serve with greek yogurt.