Anyway, I digress. This post is an ode to my chili cornbread casserole and is quite tasty in it's own right. If you don't have a stovetop-to-oven-safe pot you can do the first step on the stove then transfer the mixture to a baking dish to finish in the oven. I hope you try it and enjoy this hearty, warm, one pot wonder perfect for fall.
Recipe: (serve 4-6)
1 1/4 pounds lean ground turkey
2 cloves garlic, minced
1/2 red bell pepper, diced
1 (14oz) can cream style corn
1 (14oz) can black beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon ground chili powder
salt and pepper
Fresh cilantro, chopped for garnish
cheddar cheese, shredded for garnish (I cheesed up just half)
red onion, diced, for garnish
For the topping:
1 1/4 cups finely ground corn meal or polenta
3 cups low sodium chicken broth
1 tablespoon butter
1. Preheat oven to 400'F. In a large oven safe pot over medium high heat, brown the ground turkey breaking it up as it cooks, about 5-7 minutes. Add the garlic and bell pepper to the turkey and saute another 2-3 minutes. Add in the creamed corn, black beans and spices and stir to combine. Season with 1/8 teaspoon each of salt and pepper, simmer over low heat while you prepare the cornmeal topping.
2. Bring chicken broth to a simmer and slowly add in the corn meal whisking constantly so it doesn't clump. Stir and mix for 3-4 minutes until the cornmeal thickens but is still pour-able. Add 1 tablespoon of butter and a pinch of salt and pepper and stir to combine.
3. Pour the cornmeal "batter" right on top of the turkey mixture and gently smooth with a spatula. *If you don't have an oven safe pot, transfer the turkey to a baking dish before topping with cornmeal. Bake in a 400'F oven for 10 minutes then turn the oven to BROIL, add cheese if you're using it and broil for 5 minutes more until cornmeal is set, golden brown and the cheese is melted. Remove from oven and let sit 5-10 minutes. Top with cilantro and diced red onion, enjoy.
...click here for the recipe!