Mexican Polenta Skillet
Ingredients
- 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
- Toppings:
- diced tomato
- chopped cilantro
- diced avocado
- sour cream
Instructions
- 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).