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Mexican Polenta Pie

This is really good. If you want to use homemade polenta, follow the link at the bottom!

1 medium onion, chopped
1 medium green sweet pepper, chopped
2 garlic cloves, minced
cooking spray
pound ground turkey
1 tablespoons chili powder
tablespoon ground cumin
teaspoon cayenne pepper
1 (15 oz) can black beans, rinsed and drained
1 (14.5 oz) can diced tomatoes, undrained
cup salsa
1 tube refrigerated cooked polenta or 6 servings homemade polenta
1 cup shredded Monterey Jack cheese
1/3 cup chopped tomato
cup snipped fresh cilantro

Preheat oven to 375.
In a skillet sprayed with cooking spray, cook onion, sweet pepper, and garlic until tender. Add turkey, chili powder, cumin, and cayenne pepper. Cook until turkey is no longer pink, stirring to break up meat. Add beans, tomatoes, and salsa. Bring to boil; reduce heat and simmer gently for 15 minutes.
Meanwhile, spray a 3-quart baking dish with cooking spray. Cut half of the polenta into inch cubes and press evenly into baking dish. Halve the remaining polenta lengthwise and cut into inch thick slices, set aside. Sprinkle half 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 servings.
Makes 4 to 6 servings.
4 servings at 7 points each.
6 servings at 4.5 points each.