Tamale Pie with Polenta, Turkey, Tomatillo Salsa

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Tamale Pie
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.

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