A Healthier Tamale Pie

Tamale Pie is a classic one-pot dish that makes cooking for a family easier. This new version increases the protein with the addition of beans and corn, reduces the fat by using ground turkey instead of hamburger, and substitutes an easy precooked polenta for the cornmeal topping. This packaged polenta, sold in a round tube, is often flavored with sun-dried tomatoes, garlic, or basil, all of which are compatible with the recipe.

TURKEY AND BLACK BEAN PIE WITH POLENTA CRUST
Serves about 6

1 tablespoon olive oil (I prefer Lucini brand.)
1 medium onion, chopped
1 green bell pepper, seeds. and ribs discarded and cut into ½-inch dice
2 garlic cloves, minced
1¼ pounds ground turkey
1 teaspoon salt
2 teaspoons chili powder
One 15-to 19-ounce can 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 ½-inch-thick slices
1 cup (4 ounces) shredded sharp cheddar cheese

Position a rack in the center of the oven and preheat the oven to 350 degrees F.

Heat the oil in a large non-stick 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 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. Stir 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.

Transfer the turkey mixture to a 9 x 13-inch baking dish. Arrange the polenta, slightly overlapping on top. Sprinkle with the cheddar cheese.

Bake until the sauce is bubbling and the cheddar has melted, about 20 minutes. Serve hot.