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Mexican Corn Bread Casserole with Turkey
Mexican Corn Bread Casserole with Turkey
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Cheesy, spicy turkey cornbread casserole on a polenta crust.
Ingredients:
  • 2 pounds ground turkey
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 1.5 cups salsa
  • 2 teaspoons ground cumin
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon chili powder, or to taste
  • 1.25 cups milk
  • 1 cup polenta
  • 0.5 cup butter, softened
  • 0.5 cup corn flour
  • 3 tablespoons egg whites
  • 1 teaspoon baking soda
  • 2 cups shredded Mexican-style Cheddar cheese blend, divided
  • 2 cups salsa
Instructions:
  • In a sizzling skillet, sear turkey, onion, and garlic until the turkey is no longer pink, around 5 minutes. Mix in 1 1/2 cups salsa, cumin, salt, black pepper, and chili powder.
  • Preheat the oven to a deliciously hot 425 degrees F (220 degrees C).
  • Combine milk, polenta, butter, corn flour, egg whites, and baking soda in a bowl, gently blending them together to a smooth consistency. Spread the mixture evenly into a 9x13-inch baking pan, then top it with the cooked ground turkey mixture.
  • Place the casserole in the preheated oven for 10 minutes. Sprinkle 1 1/2 cups of shredded Mexican-style Cheddar cheese blend on top. Bake until the cheese is bubbling, about 5 more minutes. Allow it to cool for 10 minutes before serving.
  • Sprinkle the casserole with the remaining 1/2 cup of shredded Mexican-style cheese and generously spoon 2 cups of salsa over the top.

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