Turkey Tamale Pie

2 cups chicken broth 2 cups milk

1 cup polenta or cornmeal ½ pound ounces sharp white cheddar cheese shredded, divided use

Salt and ground black pepper 2 to 4 tablespoons butter

2 cups shredded leftover

turkey

1 cup leftover gravy

1½ cups red enchilada sauce 2 tablespoons chile powder 2 teaspoons smoked paprika ½ teaspoon cayenne pepper 1 teaspoon cumin

1 red pepper, diced

1½ cups canned black beans,

rinsed and drained Desired garnishes: Diced avocado, cilantro, salsa, pomegranate arils, queso fresco or cotija cheese, crumbled and crushed tortilla chips

Heat oven to 375 degrees. Pour chicken broth and milk into a high-sided skillet and bring to a boil over high heat. Reduce heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until polenta is soft and thick, 15 to 20 minutes. Stir in half of the cheddar cheese and 2 tablespoons of butter. Season with salt and pepper. If the polenta seems a little thick you can add a tablespoon of butter or extra milk.

While polenta is cooking, mix together turkey, gravy, red enchilada sauce, chile powder, smoked paprika, cayenne pepper, cumin, salt and pepper in mixing bowl. Stir in red pepper and black beans. Once the polenta is done cooking, smooth it out into a single layer and then pour the turkey tamale mixture over, spreading it in an even layer. Top with remaining 4 ounces shredded cheddar cheese.

Bake 25 to 30 minutes or until the pie is bubbling and the cheese is melted. Allow to sit 5 to 10 minutes, and then serve with avocado, cilantro, salsa, pomegranate arils, queso fresco or cotija cheese and tortilla chips.

Makes 6 to 8 servings.