First recipe I ever made with Polenta and love it!
1 medium yellow onion, diced
2 cloves garlic, crushed
½ yellow bell pepper, seeded and chopped
½ red bell pepper, seeded and chopped
½ orange bell pepper, seeded and chopped
2 Tbls. olive oil
1¼ lb. ground turkey (or beef if you prefer)
3 Tbsp. chili powder
1 Tbsp. ground cumin
¼ t. cayenne pepper
15 oz. can black beans, rinsed and drained
15 oz. can diced tomatoes
1 c. salsa (Pace)
I c. frozen corn
16 oz. tube refrigerated cooked polenta
2 c. Monterey Jack cheese (grated)
tomato, diced
cilantro chopped
avocado diced
low-fat cream (Daisy)
Heat oil in a 12 inch cast iron skillet (or oven proof skillet); add onion, bell peppers, and garlic. Sauté until tender.
Add ground turkey (or beef if using), chili powder, cumin, and cayenne pepper. Cook, breaking up meat no longer pink and begins to brown.
Add drained bean, tomatoes, and salsa; simmer for 15 minutes. Stir in corn.
Top with sliced polenta and sprinkle cheese over top.
Bake, uncovered, for approximately 20 minutes in a 375 degree preheated oven, or until hot, bubbly, and beginning to brown.
Before serving, top with diced tomatoes and chopped cilantro.
Serve and add additional toppings as desired (avocado and sour cream).