2 tb Olive Oil
1 Onion; chopped
1 Jalapeno; seeded and minced,
-(I used 2 cayennes instead)
2 Garlic cloves; minced, (I
-used more)
3 tb All-purpose flour
2 tb Chile powder; or more to
-taste, (I used a Rustic Rub
-spice mix I had from
-Lagasse’s book)
2 c Homemade Turkey broth;
-chicken stock or canned
-chicken broth
1 cn (8-oz) tomato sauce
Salt
3 c Bite-sized pieces cooked
-turkey; (about 12 oz.)
1 cn (15- to 19-oz.) black beans;
-drained and rinsed
1 c Thawed frozen corn kernels;
-(I used canned)
1 1/2 c Yellow cornmeal
1 c Shredded extra-sharp Cheddar
-cheese; (4 oz.) – optional
1) Preheat oven to 350F. Lightly oil a 9×13 baking dish.
2) In a large saucepan, heat oil and add the onion and minced pepper and
cook, stirring often, until the onion is golden – ~4 minutes. Add garlic
and stir until fragrant – ~1 minute. Sprinkle with the flour and chile
powder and stir until the vegetables are coated.
3) Gradually stir in the stock, then the tomato sauce and dash of salt.
Bring to a simmer then reduce heat to medium-low. Simmer, stirring often to
avoid scorching, until sauce thickens – ~5 minutes. Stir in the turkey,
black beans and corn and blend well. Pour into baking dish.
4) In a separate medium saucepan, bring 1 1/2 cups water to a boil over
high heat. In a small bowl, whisk the cornmeal with 1 1/2 cups cold water.
Whisk into the boiling water and cook, whisking constantly, until the
mixture is boiling and thick, about 1 minute. Spread over turkey mixture as
smoothly as possible. ***NOTE: I would use at least another 1/2 cup of
cornmeal – it barely covered the turkey mixture at only 1 1/2 cups.***
Sprinkle with the cheese, if using.
5) Bake until the turkey mixture is bubbling – ~30 minutes. Let stand for 5
minutes before serving.
Yields
1 servings
