Mexican Polenta Casserole

Ground turkey, beans, polenta, and just the right seasonings make this dish amazing! My family devours this time and time again. I love the way the polenta makes a crust! Soooo good. I can't remember where the recipe came from but I have made it my own and perfected it. I know you will love it, too.

• Preparation Time: 35 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 40 mins
• Calories: 361 Calories

Ingredients

• ¼ cup chopped fresh cilantro
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• ¼ teaspoon cayenne pepper
• 1 pound ground turkey
• 1 tablespoon ground cumin
• 1 (15 ounce) can black beans, rinsed and drained
• 3 tablespoons chili powder
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 medium onion, chopped
• 1 small tomato, chopped
• 1 medium green bell pepper, chopped
• 1 cup prepared salsa
• 3 cups shredded Monterey Jack cheese, divided
• 2 (18 ounce) packages prepared polenta, divided

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease a 3-quart glass casserole. Break up 1 tube polenta in the casserole and press evenly so it covers the bottom of the dish.

Step 2

Slice remaining 1 tube polenta into enough thin slices to cover the top of the casserole; set aside.

Step 3

Heat olive oil in a large skillet over medium-high heat until glistening. Add onion and bell pepper and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 15 seconds.

Step 4

Lower heat to medium and stir in turkey, chili powder, cumin, and cayenne pepper. Cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Add black beans, drained tomatoes, and salsa and bring to a boil. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, 15 to 20 minutes.

Step 5

While turkey mixture is simmering, bake polenta crust in the preheated oven until firm, 7 to 10 minutes.

Step 6

Remove polenta crust from the oven and sprinkle with 1 cup Monterey Jack cheese. Top with turkey mixture and lay sliced polenta on top.

Step 7

Return to the oven and bake for 25 minutes. Sprinkle with remaining 2 cups Monterey Jack and bake until bubbly, about 10 minutes. Let stand 15 minutes before serving. Sprinkle with chopped tomato and cilantro.