Subj : BH&G 2300
To   : ALL
From : DAVE DRUM
Date : Sat Apr 03 2021 11:58:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mexican Polenta Pie
 Categories: Poultry, Chilies, Vegetables, Herbs, Cheese
      Yield: 12 Servings
 
      1 md Onion; chopped
      1 md Bell pepper; chopped
      3 cl Garlic; minced
      2 tb Olive oil
      1 lb Uncooked ground turkey
      3 tb Chilli spice mix
      1 tb Ground cumin
    1/4 ts Cayenne pepper
     15 oz Can black beans; rinsed,
           - drained
 14 1/2 oz Can diced tomatoes w/green
           - chilies; undrained
      1 c  Bottled salsa
     32 oz (2 tubes) refrigerated
           - cooked polenta
      2 c  Shredded Monterey Jack
    2/3 c  Chopped fresh tomato
    1/4 c  Snipped fresh cilantro
 
  Set oven @ 375ºF/190ºC.
  
  In a 12" 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.
  
  Meanwhile, grease a 3 quart rectangular baking dish with
  the remaining 1 tablespoon oil. Cut 1 tube of polenta into
  1/2" cubes and press evenly into prepared baking dish.
  
  Halve remaining polenta lengthwise and cut into
  1/2" 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.
  
  Midwest Living | September 2014
  
  MM Format by Dave Drum - 11 September 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Romaine lettuce is tying to kill you; doughnuts would never do that
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