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Mexican Polenta Pie
Nb persons: 12
Yield:
Preparation time:
Total time:
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| Makes: 12 servings 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.
nutrition facts (Mexican Polenta Pie)
Servings Per Recipe 12, Calories 264, Protein (gm) 16, Carbohydrate (gm) 24, Fat, total (gm) 12, Cholesterol (mg) 47, Saturated fat (gm) 5, Monosaturated fat (gm) 5, Polyunsaturated fat (gm) 1, Dietary Fiber, total (gm) 5, Sugar, total (gm) 2, Vitamin A (IU) 1118, Vitamin C (mg) 18, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 16, Cobalamin (Vit. B12) (µg) 0, Sodium (mg) 633, Potassium (mg) 285, Calcium (DV %) 192, Iron (DV %) 2, Percent Daily Values are based on a 2,000 calorie diet
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