Mexican Lasagna / Layer Cake / Tamale Pie / Polenta Casserole?


Mexican Lasagna / Layer Cake / Tamale Pie / Polenta Casserole?

Sometimes naming a dish gets really hard. I consider myself fairly good at creating new dishes, even better at eating them, but pathetically helpless when it comes time to name them. If I were to have kids I’m sure they’d either have some new age hippie name that makes people roll their eyes when they turn away, or just number them out to reduce the pressure.

This recipe is gluten free and can easily be vegan (replace cheese with nutritional yeast, skip the turkey).

1 cup polenta corn meal
2 cups vegetable broth
1 tbs minced garlic
1 tspn black pepper

1/2 onion, diced
5 white button mushrooms, diced
1 pound of ground turkey
1 bell pepper, diced
1 jalapeno, diced

1 tablespoon chilli powder
2 teaspoons cumin
1 tspn onion powder
1 tspn garlic powder
1/2 tspn salt
1 tspn pepper

1 can black beans
1/2 cup grated cheddar cheese
2 avocados, sliced
1 tomato diced (or I had cherried tomatos, whatever your pleasure)
1 bunch cilantro, diced
2 limes

Directions: Boil your polenta with the vegetable broth, adding in garlic and pepper until it is a thick but moist mixture. Because you are going to bake this again, you may want to add a little extra broth so your polenta is on the creamier side – coconut milk can help too. In a skillet with olive oil, cook the ground turkey, adding in the veggies to very lightly saute them. Then, add your spice mixture (essentially a taco seasoning, if you’re feeling lazy just add taco seasoning). Once the polenta is down, pour it down in an 8 x 8 baking dish, and then add the meat and veggie mixture on top. Then, drain your can of black beans and add that on top. Spread cheese on top of the beans, then adding the sliced avocado and tomatoes on top. Place the casserole into the oven to heat for 20 minutes on 350. When the baking is done, add cilantro and lime on top for flavor. Dig in!


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