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Full Online Book HomeLearning KitchenMexican And Hispanic - Turkey - Polenta Tamale Pie
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Mexican And Hispanic - Turkey -  Polenta Tamale Pie Post by :hccII Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2928

Click below to download : Mexican And Hispanic - Turkey - Polenta Tamale Pie (Format : PDF)

Mexican And Hispanic - Turkey - Polenta Tamale Pie

1 lb. ground turkey
1 1/2 tsp. chili powder
1 tbsp. ground cumin
2 cups spicy salsa
1 (15 oz.) can refried beans -- I used Fat-Free
1 (14 oz.) can chicken broth
1/2 cup fresh cilantro -- chopped

Polenta (Microwave):
3/4 cup yellow cornmeal
2 1/4 cups water
salt and pepper
1 tsp. New Mexican Chile Powder
3 cups cheddar cheese -- shredded

Garnish:
cilantro -- chopped
fat-free sour cream
fresh chiles -- chopped


First, put up polenta: Pour cornmeal and water into a 2 qt microwaveable container or Corningware. Sprinkle in a bit of salt and the chile powder. Whisk well. Place in microwave and cook on HIGH, uncovered, for 3 minutes. Remove and whisk well again. Place back in and cook for another 3 minutes, uncovered. Stir well. Pour into a 9x13" baking dish. Set aside to cool (or refrigerate for awhile until cool).

While polenta is cooling, place turkey, chili powder and cumin in a large microwaveable container. Stir well to combine. Cover with a paper towel or some plastic wrap. Cook on HIGH for 8 minutes. Stir well. Add salsa, beans and chicken broth. Cover and cook for another 10-15 minutes, until thickened. Remove and stir in 1/4 cup of cilantro, salt and pepper.

Remove polenta from refrigerator. Pour turkey mixture over polenta. Sprinkle with cheese and remaining cilantro. Bake in oven at 350°F for 40 minutes, uncovered, until heated through and sauce is bubbly.

To serve: Place one slice of the pie in the middle of a shallow bowl. Garnish with sour cream, cilantro and chopped chiles.

NOTES : Original recipe from Bon Appetit, 9/99 issue, Too Busy to Cook section, p. 240. Original recipe calls for store bought polenta rolls.
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