Mexican Polenta Skillet
Author: 
 
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 TBSP olive oil
  • 1¼ lb. ground turkey (or beef if you prefer)
  • 3 TBSP chili powder
  • 1 TBSP ground cumin
  • ¼ tsp. cayenne pepper
  • 1 15oz can black beans (rinsed and drained)
  • 1 can diced tomatoes
  • 1 cup salsa (bottled is fine, I used Pace)
  • I cup frozen corn
  • 1 16oz tube refrigerated cooked polenta
  • 2 cups Monterey Jack cheese (grated)
  • Toppings:
  • diced tomato
  • chopped cilantro
  • diced avocado
  • sour cream
Instructions
  1. Preheat oven to 375*
  2. Heat oil in a 12 inch cast iron skillet, add onion, bell pepper, and garlic. Saute until tender.
  3. Add ground turkey, chili powder, cumin, and cayenne pepper. Cook, breaking up turkey, until turkey is no longer pink and begins to brown.
  4. Add drained bean, tomatoes, and salsa.
  5. Simmer for 15 minutes.
  6. Stir in corn.
  7. Top with sliced polenta.
  8. Sprinkle cheese over top.
  9. Bake, uncovered, for approx 20 minutes, or until hot, bubbly, and beginning to brown.
  10. Before serving, top with diced tomatoes and chopped cilantro.
  11. Serve and add additional toppings as desired (avocado and sour cream).
Recipe by Joy In Every Season at https://www.joyineveryseason.com/main-dishes/one-pan-mexican-polenta-skillet/