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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Ingredients:
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:
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.
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