Categories: casseroles- one dish meals
Ingredients
- 5 1/2 cups water
- Salt and black pepper
- 1 1/4 cups yellow cornmeal
- 1Tbsp. butter, plus more for dish
- 1/4 cup extra-virgin olive oil
- 1 onion, coarsely chopped
- 3 garlic cloves, coarsely chopped
- 1 green bell pepper, ribs and seeds removed, cut into 1/4 inch dice
- 1 to 2 Serrano chiles, finely chopped
- 1 1/2 lb. ground turkey
- 1 (14 oz.) can tomatoes, coarsely chopped, juices reserved
- 1/2 cup chicken stock
- 1 1/2 tsp. dried oregano
- 1/4 to 11/2 tsp. ground cayenne pepper
- 8 pimento-stuffed olives, rinsed and chopped
- 4 oz. Monterey Jack, grated
- Crisp lettuce leaves for serving
- Assorted toppings: chopped avocado, tomatoes, red onion and cilantro
Directions
- Bring water to a boil in medium saucepan. Add 2 tsp. salt. Whisking constantly, add cornmeal in slow, steady stream, switching to a wooden spoon when cornmeal becomes too thick to whisk. Reduce heat to medium and cook, stirring often until thick and creamy, about 15 minutes. Stir in butter, cover and keep warm over low heat.
- Heat oven to 350 degrees. Lightly butter a 2-quart baking dish and set aside. Heat olive oil in large skillet over medium dish and add vegetables and a pinch of salt. Cook, stirring often, until onion is golden and vegetables are tender, 10 to 12 minutes. Add turkey and cook, stirring, until most of liquid has evaporated and mixture resembles chili, about 10 minutes. Stir in olives and season with salt and pepper.
- With a wet spatula, spread 1 1/2 cups cornmeal into bottom of prepared dish. Top with turkey mixture, then spread remaining cornmeal on top. Sprinkle evenly with cheese. Bake until golden brown and cheese has melted, 35 to 40 minutes. Let stand 15 minutes before serving with lettuce and garnishes.