Turkey and Black Bean Pie with Polenta Crust

Makes 6 servings

The recipe calls for ground turkey, but you can use the fake ground meat if you want to go vegetarian. The packaged polenta is sold in a round tube and any kind will work - garlic, basil or sun-dried tomato

ingredients

1 Tablespoon olive oil
1 medium onion, chopped
1 green bell pepper, seends and ribs discarded and cut into 1/2 inch dice
2 garlic cloves. Minced
1 1/4 pounds ground turkey (or substitute for fake meat)
1 teaspoon salt
2 teaspoons chili powder
One 15- to 19-ounce black beans, drained and rinsed
One 14 1/2 ounce can tomatoes with jalapenos, drained
One 8-ounce can tomato sauce
1 cup thawed frozen corn kernels
One 16-ounce tube cooked polenta, plain or flavored, cut crosswise into 1/2 inch thick slices
1 cup (4 ounces) shredded sharp cheddar cheese

directions

1
Position a rack in the center of the oven and preheat the oven to 350 degrees F.
2
Heat the oil in a large nonstick skillet over medium heat. Add the onion and bell pepper, and cook, stirring occasionally, until the vegetables soften, about 3 minutes. Add the garlic and stir until it is fragrant, about 1 minute. Add the ground turkey and cook, stirring often and breaking up the meat with a spoon, until it loses its pink color, about 8 minutes. Sitr in the salt, chili powder, beans tomatoes with jalapenos, tomato sauce, and corn. Bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring often, until slightly thickened, about 5 minutes.
3
Transfer the turkey mixture to a 9 X 13 inch baking dish. Arrange the polenta, slightly overlapping, on top. Sprinkle with the cheddar.
4
Bake until the sauce is bubbling and the cheddar has melted, about 20 minutes.