ingredients

• 1  medium  onion, chopped (1/2 cup)
• 1  medium  green sweet pepper, chopped
• 3  cloves  garlic, minced
• 2  tablespoons  olive oil
• 1  pound  uncooked ground turkey
• 3  tablespoons  chili powder
• 1  tablespoon  ground cumin
• 1/4  teaspoon  cayenne pepper
• 1  15-ounce can  black beans, rinsed and drained
• 1  14-1/2-ounce can  diced tomatoes, undrained
• 1  cup  bottled salsa
• 2  16-ounce tubes  refrigerated cooked polenta
• 2  cups  shredded Monterey Jack cheese
• 2/3  cup  chopped fresh tomato
• 1/4  cup  snipped fresh cilantro

directions

1. Preheat oven to 375 degree F. In a 12-inch skillet cook onion, sweet pepper, and garlic in 1 tablespoon hot oil until tender. Add turkey, chili powder, cumin, and cayenne. Cook until turkey is no longer pink, stirring to break up the meat. Add beans, undrained canned tomatoes, and salsa. Bring to boiling; reduce heat. Simmer gently, uncovered, 15 minutes.

2. Meanwhile, grease a 3-quart rectangular baking dish with the remaining 1 tablespoon oil. Cut 1 tube of polenta into 1/2-inch cubes and press evenly into prepared baking dish. Halve remaining polenta lengthwise and cut into 1/2-inch-thick slices; set aside. Sprinkle 1 cup of the cheese over polenta in dish. Top with meat mixture. Arrange sliced polenta over meat; sprinkle with remaining cheese and fresh tomato. Bake, uncovered, for 35 minutes or until bubbly. Sprinkle with cilantro. Let stand 15 to 20 minutes before serving. Makes 12 servings.