Turkey Tamale Pie
POLENTA
2 cups chicken broth 2 cups milk
½ teaspoon salt
1 cup polenta or cornmeal 2 tablespoons butter ½ cup grated cheddar
Instructions: Place chicken broth, milk and salt in a medium pot and bring to a boil. Lower heat to medium and slowly whisk in polenta, stirring constantly until polenta is soft and thick, about 15 minutes or more. If using corn meal, cooking time is about 5 minutes. Off the heat, add butter and grated cheddar, stirring until incorporated. Set aside to cool. Before cornmeal sets up, butter a 10or 12-inch cast-iron skillet and press the corn mixture into the pan in an even layer.
TURKEY FILLING
2 tablespoons olive oil 1 medium onion, chopped ½ red bell pepper, chopped 1 tablespoon chile powder 1 teaspoon cumin
½ teaspoon salt
½ cup chicken broth
1 can black beans, rinsed
2 cups prepared enchilada sauce
(my favorite is Las Palmas) 2 cups cooked turkey, shredded or
cubed Instructions: In a medium pot set over medium-high heat, add olive oil then wilt onion and bell pepper, stirring occasionally for about 5 minutes. Add chile powder, cumin and salt; stir to incorporate. Add chicken broth, black beans and enchilada sauce and bring to a simmer. Allow sauce to thicken. Stir in turkey and cook for about 4 minutes.
ASSEMBLY
2 cups grated cheddar cheese Queso fresco Avocado
Cilantro Pomegranate seeds
Instructions: Pour turkey mixture in skillet with prepared cornmeal. Even out and top with grated cheddar cheese. Cook in 375-degree oven until cheese is browned and bubbly, 25-30 minutes. Remove and let cool for 5 minutes before topping the tamale pie with sprinkling of queso fresco, chopped cilantro, chopped avocado and pomegranate seeds.
Makes 6-8 servings
Adapted from Half Baked Harvest