Art Smith continues to impress me with his knack for unusual takes on common dishes. And polenta always ends up tasting better than I think it will when I make it. This is a fun version of "tamale pie" using ground turkey meat and pre-cooked polenta from one of those tubes you can find in the produce section.
 |
| On the other hand, Smith's instructions to layer 1/2 inch thick slices of pre-cooked tube polenta over a 9x13 pan in "overlapping slices" were pure fantasy. One tube just doesn't do it. |
1.25 lbs of ground turkey, onion, minced garlic, some diced red bell pepper, chili powder, a can of black beans, 8 oz of tomato sauce, a 14.5 oz can of diced tomatoes with green chilies, browned in a skillet and then put in a 9x13 baking dish and covered with slices of pre-cooked polenta and 1+ cup of grated sharp cheddar cheese and baked in a 350 F oven for 20 minutes is all it took.
I took a (small) chance and added some ground cinnamon to the skillet while I was cooking the filling and it turned out quite well. Chili and cinnamon powder and black beans seem to go extremely well together. I also served some sour cream and fresh lime wedges for squeezing, but it would have been fine by itself.
0 comments:
Post a Comment