Great for a potluck or family dinner, this 12-serving casserole combines polenta with ground turkey, spices, black beans, tomatoes and Monterey Jack cheese.

Source: Midwest Living

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Recipe Summary

prep:
20 mins
bake:
35 mins at 375°
cook:
25 mins
stand:
15 mins
Servings:
12
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Ingredients

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Directions

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  • 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.

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  • 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

264 calories; total fat 12g; saturated fat 5g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 47mg; sodium 633mg; potassium 285mg; carbohydrates 24g; fiber 5g; sugar 2g; protein 16g; vitamin a 1118IU; vitamin c 18mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 16mcg; vitamin b12mcg; calcium 192mg; iron 2mg.

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