A delightful twist on a classic Mexican-inspired dish, this casserole combines layers of flavorful ingredients for a hearty and satisfying meal.
Preheat your oven to 375°F.
Preheating ensures even cooking and the right texture.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, diced green sweet pepper, and minced garlic. Cook until softened.
Stir frequently to prevent burning and ensure even cooking.
Add the ground turkey, chili powder, cumin, and cayenne pepper to the skillet. Cook until the turkey is browned and cooked through.
Break up the turkey into small pieces for even cooking.
Stir in the black beans, diced tomatoes, and salsa. Bring to a boil, then reduce heat and simmer for 15 minutes.
Simmering allows the flavors to meld together beautifully.
Grease a baking dish with the remaining olive oil. Cut one package of polenta into cubes and press them evenly into the bottom of the dish.
Pressing the polenta firmly ensures a solid base for the casserole.
Sprinkle half of the shredded cheese over the polenta base. Pour the turkey mixture on top, spreading it evenly.
Even layers ensure every bite has a balance of flavors.
Slice the remaining polenta and arrange the slices over the turkey mixture. Top with the remaining cheese and diced tomato.
Arrange the polenta slices neatly for an appealing presentation.
Bake the casserole uncovered for 35 minutes or until bubbly and golden on top.
Check halfway through to ensure even baking.
Sprinkle the casserole with fresh cilantro before serving. Let it rest for 15 minutes to set.
Resting allows the casserole to firm up for easier serving.
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