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.
Each serving provides 323 calories, 19 g protein, 12 g fat (4 g sat), 46 mg cholesterol, 37 g carbohydrate, 7 g fiber, 100 mg calcium, 60 mg magnesium, 458 mg sodium, 534 mg potassium.