Mexican Polenta Pie

This dish was a lot different than anything I would normally make, but I am continuing to branch out.  I hadn't had polenta in awhile, and last time I cooked with polenta, it did not turn out well.  This was supposed to be a polenta type mexican lasagna, but instead tasted more like chili and polenta.  I loved it and will make again.  I would suggest making it a day ahead and just popping in the oven.  Its a very easy week night meal.

Ingredients:

1 medium onion, chopped

1 medium green sweet pepper, chopped

3 cloves garlic, minced

2 tablespoons olive oil

1 pound uncooked ground turkey or beef

3 tablespoons chili powder

1 tablespoon ground cumin

1/4 teaspoon cayenne pepper

1 15-ounce can black beans, rinsed and drained

1 14-1/2-ounce can diced tomatoes, undrained

1 cup bottled salsa

2 16-ounce tubes refrigerated cooked polenta

2 cups shredded cheddar cheese

2/3 cup chopped fresh tomato

1/4 cup snipped fresh cilantro

Preheat oven to 375 degrees.  In a skillet cook onion, garlic and sweet pepper in 1 tablespoon oil until tender.  Add turkey, chili powder, cumin, and cayenne; cook until browned through.  Add beans, undrained canned tomatoes, and salsa. Bring to boiling; reduce heat. Simmer gently, uncovered, 15 minutes.

Cut up one tube of polenta into small cubes.  Grease bottom of a 9 x 13" pan and line with cubes of polenta and press down to evenly cover.  Sprinlkle with 1 cup of cheese.  Top with bean and meat mixture.  Slice remainder of polenta.  Arrange sliced polenta over meat.  Top with remaining cheese and fresh tomatoes.  Bake for 35 minutes, or until bubbling.  Top with cilantro and sour cream if desired.