with Polenta, Turkey, Tomatillo Salsa
Great potluck dish. Quick and easy to prepare. High in fiber and a good source of potassium (alkaline mineral). The smoked paprika adds depth to the flavor.
1 tbsp. extra virgin olive oil
1 large red onion, chopped
1 ¼ lbs ground turkey
2 12-oz jars tomatillo salsa
2 15-oz cans pinto or black beans, rinsed, drained
½ cup cilantro, chopped/diced
½ tbsp. smoked paprika
1 tsp. oregano
1 tsp cumin
½ tsp salt
½ tsp pepper
3 18-oz tubes prepared polenta
2 tbsp olive oil
1 cup grated sharp cheddar cheese
Saute onion in olive oil until translucent. Add turkey and cook briefly until pink disappears. Add salsa, pinto beans, cilantro, and seasonings.
Oil two 7 1/2×11-inch pyrex oblong dishes. Slice polenta into 1/4 –inch strips and coat bottom of both pans with polenta. Pour half of the turkey-salsa mixture into each pan. Cover with more polenta strips. Top with grated cheese. Cover each with an oiled piece of foil. Bake at 375-degrees for 30 minutes. Serves 12.