Mexican Polenta Skillet
Taste of Home Cast Iron Skillet Cookbook
First recipe I ever made with Polenta and love it!
Ingredients
- 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)
Toppings
- tomato, diced
- cilantro chopped
- avocado diced
- low-fat cream (Daisy)
Instructions
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).
NOTE: Serves 6-8