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Preheat oven to 350°F. Lightly coat a 2-quart square baking dish with cooking spray; set aside. In a small saucepan, bring the 1 1/3 cups water to boiling. In a small bowl, stir together the cornmeal, the 1/2 cup cold water, and 1/4 teaspoon of the salt. Slowly add the cornmeal mixture to the boiling water, stirring constantly. Cook and stir until mixture returns to boiling; reduce heat. Cook over low heat about 10 minutes or until mixture is very thick, stirring occasionally.
Pour the hot mixture into the prepared dish. Cover and chill while preparing filling.
In a large skillet, cook turkey, onion, sweet pepper, and garlic until meat is brown. Drain off fat. Stir chili powder and the remaining 1/4 teaspoon salt into meat mixture in skillet; cook for 1 minute. Stir in the drained tomatoes, corn, tomato paste, and the 2 tablespoons cilantro.
Spoon the meat mixture on top of the chilled cornmeal mixture in baking dish.
Bake, uncovered, about 25 minutes or until heated through. Sprinkle with cheese. If desired, sprinkle with additional snipped cilantro. Makes 6 servings.