Wednesday, April 20, 2011

Mexican Polenta Pie











Mr. Snowgoose will tell you that we've been a) eating a lot of polenta and b) eating a lot of Mexican, yet he still was willing to make the polenta pie last weekend for Sunday supper. Given that he had dinner duty on the account I was at a writing conference most of the weekend,he needed something that was foolproof and we already owned all of the ingredients. This was it.

From Better Homes and Gardens



Ingredients
1 medium onion, chopped (1/2 cup)
1 medium green sweet pepper, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 pound uncooked ground turkey
3 tablespoons chili powder
1 tablespoon ground cumin
1/4 teaspoon cayenne pepper
1 15-ounce can black beans, rinsed and drained
1 14-1/2-ounce can diced tomatoes, undrained
1 cup bottled salsa
2 16-ounce tubes refrigerated cooked polenta
2 cups shredded Monterey Jack cheese
2/3 cup chopped fresh tomato
1/4 cup snipped fresh cilantro








Directions
1. Preheat oven to 375 degree F. In a 12-inch 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 the meat. Add beans, undrained canned tomatoes, and salsa. Bring to boiling; reduce heat. Simmer gently, uncovered, 15 minutes.

2. Meanwhile, grease a 3-quart rectangular baking dish with the remaining 1 tablespoon oil. Cut 1 tube of polenta into 1/2-inch cubes and press evenly into prepared baking dish. Halve remaining polenta lengthwise and cut into 1/2-inch-thick slices; set aside. Sprinkle 1 cup of the 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.













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