spicy & savory tamale pie with polenta

my mom introduced me to this delicious Tex-Mexican standby. It's a great one to keep in your arsenal of easy recipes, as it's good on a warm spring or summer day, or even in the winter when you're looking for something spicy.  Basically, a dish for all seasons, as they say.  Plus, it's pretty much all the same ingredients as tacos, but it changes things up by using polenta rather than tacos.

Tamale Pie with Polenta
For filling:
1 tbsp. olive oil
1 lb ground turkey
1 onion, chopped
5 cloves garlic, chopped
1/2 bell pepper, diced
1 packet taco seasoning (I use spicy)
1 can of seasoned chili or pinto beans
1 (8 oz.) can Rotel tomatoes
1 cup salsa or enchilada sauce
1 cup grated cheese
For Polenta:

3 cups water

1 cup corn grits

1 tsp. salt

Begin by heating olive oil, add onion, garlic and pepper, saute and add ground turkey and taco seasoning.  Saute until turkey is cooked through.  Add can of chili or pinto beans and the can of mexican tomatoes.

In a separate pot make the polenta. Bring the salted water to a boil and slowly stir in polenta.  Stir for about 30 minutes or until mixture thickens. Add more salt if needed.

Preheat oven to 375 degrees. Oil a 9x12 baking dish or pie pan.  Spread polenta in a thin layer on the bottom of the pan.  Cover with turkey and veggie filling.  Cover with salsa or enchilada sauce. Cover the entire mixture with cheese.  Bake for 15-25 minutes or until cheese is melted to your liking.  

creamy polenta with sausage

i spotted this little number in today's minimalist column. from time to time, i find myself stuck in a pasta rut, where all of my dinner ideas revolve around a noodle mixed with different ingredients. i want to switch things up, but lack a substantial fall back plan. here's a new go to: polenta.  It's quick, it's simple, it's forgiving and has a flavor that compliments almost any sauce, sautéed veggie or meat item.

CREAMY POLENTA WITH SAUSAGE
Courtesy of Mark Bittman

2 tablespoons olive oil
4 good-quality sweet Italian sausages

1 cup medium-to-coarse cornmeal

Salt

1/2 to 1 cup freshly grated Parmesan cheese, or to taste

2 tablespoons butter

Freshly ground black pepper.

Put oil in a large skillet over medium-high heat. When oil is hot, add sausages and cook, turning occasionally, until well browned on all sides and cooked through, about 20 minutes. Set aside.

Meanwhile, put cornmeal in a medium saucepan along with 1 cup water and whisk well to make a slurry; continue whisking mixture to eliminate any lumps. Put pan over medium-high heat, sprinkle with salt and bring to a boil. Reduce heat to medium and continue to cook, whisking frequently and adding water as needed to keep mixture loose and free of lumps, between 3 and 4 more cups. If mixture becomes too thick, simply add a bit more water; consistency should be similar to sour cream’s.

Polenta will be done in 15 to 30 minutes, depending on grind. Add cheese and butter. Taste and add salt, if necessary, and lots of pepper; serve topped with sausages.

Yield: 4 servings.