Mexican Corn Bread Casserole with Turkey

Name: Mexican Corn Bread Casserole with Turkey
Total time: 40
Yield: 10
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

Recipe by Jessica Delaney from allrecipes.com

Dinner 40 Mins.

Ingredients

10 servings

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2 pounds ground turkey
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1 cup diced onion
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2 cloves garlic, minced
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1 ½ cups salsa
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2 teaspoons ground cumin
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½ teaspoon salt
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½ teaspoon ground black pepper
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½ teaspoon chili powder, or to taste (Optional)

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1 ¼ cups milk
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1 cup polenta
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½ cup butter, softened
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½ cup corn flour
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3 tablespoons egg whites
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1 teaspoon baking soda
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2 cups shredded Mexican-style Cheddar cheese blend, divided
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2 cups salsa

Instructions

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 9x13-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.