Mexican Polenta Pie
Celebrate Cinco de Mayo with this awesome gluten free dish. This will surely become a family favorite.
Ingredients
1 pound ground turkey
2 tablespoons olive oil
1 medium onion, chopped
1medium green, red, or yellow bell pepper, chopped
2 cloves garlic, minced
3 tablespoons chili powder
1 tablespoon ground cumin
1/4 teaspoon cayenne pepper
1 15-ounce can Eden black beans, rinsed and drained
1 14-1/2-ounce can diced tomatoes, undrained
2 16-ounce tubes refrigerated cooked polenta
2 cups shredded Monterey Jack cheese or dairy free alternative
1 tomato, sliced
Cilantro, chopped
1 avocado
Salsa, fresh or bottled
Directions
Preheat oven to 375 degree F.
Heat a 10 inch skillet; add turkey. Brown turkey until no longer pink.
Heat a 12 inch skillet; add olive oil; heat. Add onion stirring and coating with oil. Repeat with pepper. Add garlic, chili powder, cumin, and cayenne pepper. Mix well.
Add cooked turkey, beans, and undrained canned tomatoes. Bring to boiling; reduce heat. Simmer gently, uncovered, 15 minutes.
Oil a 3 quart rectangular baking dish. Cut 1 tube of polenta into 1/2 inch cubes and press evenly into prepared baking dish. With the remaining polenta cut them length wise into 1/2 inch slices; set aside. Sprinkle 1 cup of cheese over polenta in baking dish.
Top with meat mixture. Arrange remaining polenta over the meat; sprinkle with remaining cheese.
Bake: 35 minutes or until bubbly. Let rest for 15 to 20 minutes before serving
Garnish with cilantro, slice tomatoes, and avocado. Serve with salsa
Serves: 12
Prep time: 20 minutes plus 35 minutes for baking
Nutrition Facts
Calories: 264
Total Fat: 12g
Cholesterol: 47mg
Sodium: 633mg
Carbohydrate: 24g
Total Sugar: 2g
Fiber: 5g
Protein:16g
Vitamin C, iron, and calcium
