I was digging through my recipe box the other evening, and came across an old, torn out of a magazine, folded recipe page that included four different recipes. They all looked good, but the Polenta Pie caught my eye. It was the perfect recipe for what turned out to be a busy week. A few adaptations to the recipe (which must have been in my recipe box for at least 15 years), and an easy and delicious dinner was made. I’ll definitely be making my One Pan Mexican Polenta Skillet again! Quick, easy, delicious, and my husband loved it!
The best part of making this One Pan Mexican Polenta Skillet is that it was all made in the same skillet (hence the name). One pan to wash, thats it!! You begin by sautéing onions, peppers, and garlic, then add in ground turkey and plenty of seasoning. Once the turkey is browned, add beans, salsa, and corn, top with sliced polenta and grated cheese and pop it in the oven for about 20 minutes.
Serve with a little diced avocado and sour cream. We added a little southwest chopped salad to complete our meal.
I’d love if you’d pin my One Pan Mexican Polenta Skillet 🙂
Mexican Polenta Skillet
- 1 medium yellow onion diced
- 2 cloves garlic crushed
- 1/2 yellow bell pepper seeded and chopped
- 1/2 red bell pepper seeded and chopped
- 1/2 orange bell pepper seeded and chopped
- 2 TBSP olive oil
- 1 1/4 lb. ground turkey or beef if you prefer
- 3 TBSP chili powder
- 1 TBSP ground cumin
- 1/4 tsp. cayenne pepper
- 1 15 oz can black beans rinsed and drained
- 1 can diced tomatoes
- 1 cup salsa bottled is fine, I used Pace
- I cup frozen corn
- 1 16 oz tube refrigerated cooked polenta
- 2 cups Monterey Jack cheese grated
- diced tomato
- chopped cilantro
- diced avocado
- sour cream
- Preheat oven to 375*
- Heat oil in a 12 inch cast iron skillet, add onion, bell pepper, and garlic. Saute until tender.
- Add ground turkey, chili powder, cumin, and cayenne pepper. Cook, breaking up turkey, until turkey is no longer pink and begins to brown.
- Add drained bean, tomatoes, and salsa.
- Simmer for 15 minutes.
- Stir in corn.
- Top with sliced polenta.
- Sprinkle cheese over top.
- Bake, uncovered, for approx 20 minutes, 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).
I love love love cooking in cast iron. Raise your hands if you’re a fan!! Here’s a few of my favorite “cast iron” recipes.
Let’s start with my most popular recipe, Baked Spaghetti & Meatballs