Mexican Corn Bread Casserole with Turkey

Directions

Ingredients :

2 pounds ground turkey

1 cup diced onion

2 cloves garlic

minced

1?½ cups salsa

2 teaspoons ground cumin

½ teaspoon salt

½ teaspoon ground black pepper

½ teaspoon chili powder

or to taste (Optional)

1?¼ cups milk

1 cup polenta

½ cup butter

softened

½ cup corn flour

3 tablespoons egg whites

1 teaspoon baking soda

2 cups shredded Mexican-style Cheddar cheese blend

divided

2 cups salsa

Methods :

Heat a large skillet over medium-high heat. Add turkey, onion, and garlic. Cook and stir in the hot skillet until turkey is no longer pink, about 5 minutes. Add 1 1/2 cups salsa, cumin, salt, black pepper, and chili powder. Stir together.

Preheat the oven to 425 degrees F (220 degrees C).

Whisk milk, polenta, butter, corn flour, egg whites, and baking soda together in a bowl. Pour mixture into a 9×13-inch baking pan. Pour cooked ground turkey mixture over corn bread layer.

Bake casserole in the preheated oven for 10 minutes. Sprinkle 1 1/2 cups shredded Mexican-style Cheddar cheese blend on top. Continue baking until top is bubbling, 5 minutes more. Let cool for 10 minutes.

Top casserole with remaining 1/2 cup shredded Mexican-style cheese and 2 cups salsa.