*Originally posted December 17, 2013
Today is the official start of 2014 Boston Marathon training! The running has yet to affect my metabolism, but I am certainly eating like it has. While the weather outside is frightful, I made this yummy polenta casserole. It was very easy, and I saved some of the filling to make nachos with once I get these stupid stitches in my mouth out (tomorrow).
- 1 medium onion, chopped (1/2 cup)
- 1 medium green sweet pepper, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 lb uncooked ground turkey
- 1/2-1 teaspoon chili powder
- 3 tablespoons ground cumin
- 1/4 teaspoon cayenne pepper
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14 ounce) can diced tomatoes, undrained
- 1 cup bottled salsa
- 2 (16 ounce) packages refrigerated cooked polenta (or cook and mold your own)
- 2 cups shredded monterey jack cheese
- 2/3 cup chopped fresh tomato
- 1/4 cup snipped fresh cilantro
Preheat oven to 375°F.
In a skillet cook onion, sweet pepper,and garlic in 1 tablespoon hot oil until tender.
Add turkey, chili powder, cumin and cayenne.
Cook until turkey is no longer pink, stirring to break up meat.
Add beans, undrained tomatoes and salsa.
Bring to boiling; reduce heat.
Simmer gently 15 minutes.
Meanwhile, grease a 3-quart rectangular baking dish with the remaining 1 tablespoon oil.
Cut 1 tube polenta into 1/2-inch cubes; press evenly into prepared baking dish.
Halve remaining polenta lengthwise and cut into 1/2-inch thick slices; set aside.
Sprinkle 1 cup of cheese over polenta in dish.
Top with meat mixture.
Arrange sliced polenta over meat; sprinkle with remaining cheese and fresh tomato.
Bake, uncovered, for 35 minutes or until bubbly.
Sprinkle with cilantro.
Let stand 15 to 20 minutes before serving.
Makes 12 servings.