Mexican Polenta

Mexican Polenta

1 medium onion, chopped
1 medium green sweet pepper, chopped
3 cloves of garlic, minced
1 tab. olive oil
1 lb. lean uncooked ground turkey or beef
3 tabsp. chili powder
1 tabsp. cumin
1/4 teas. ground red pepper
1 (15) oz. can black beans, rinsed and drained
1 (14-1/2) oz. can diced tomatoes, undrained
1 cup bottled salsa
2 lbs. polenta, I make my own (3 1/2 cups of water mixed with 1 1/4 cup cornmeal and 1 teasp salt) bring to boil and stir constantly for 5 minutes. Makes 2 lbs.
2 cups shredded soysation soy cheese (Trader Joes)
2/3 cup fresh chopped tomato
1/4 cup snipped fresh cilantro

Preheat oven to 375. In a 12 inch skillet or wok, cook onion, sweet green pepper, and garlic in 1 tab. oil for about 8 minutes. Add turkey (or beef), chili powder, cumin, and red pepper. Cook until turkey is not longer pink, stirring to break up the meat. Add the beans, undrained canned tomatoes, and salsa. Bring to boiling, reduce heat. Simmer gently, uncovered for 15 minutes more.

Meanwile, pam spray a 9x12 baking dish. Slice and press 1 lb of polenta into bottom of casserole. Top with 1/2 of cheese, place meat mixture on top of cheese. Slice and place remaining lb. of polenta on top of cheese and place remaining cheese on top of polenta. Sprinkle chopped tomatoes on top of cheese. Bake for 35 min. or until bubbly. Sprinkle with cilantro. Let stand for 15 minutes before serving.

You can use premade polenta (sold in rolls) or you can make your own the night before (I always make my own, it’s cheaper and better):

Boil 8 cups of water, reduce heat to low

Stirring or beating continuously with a wisk, add 3 cups of Corn Meal (yellow)

When the mixture is really thick, mix with a wooden spoon and add a can of corn

Pour ½ mixture into the casserole dish, and the other ½ into a container (you will use the second ½ for the top, and you can just slice it and put it on top)

Refrigerate the polenta a few hours or overnight.
submitted by: Ellen Drommond