Thursday, September 29, 2011

Tamale Pie with Turkey, Black Beans and Corn {Gluten Free}

I have been craving chili and cornbread lately but it doesn't really fit into our whole gluten free, dairy free, tomato free way of eating that we've adopted in recent months for my hubby's sensitive tum.  I used to make this killer chili cornbread casserole that is am.az.ing! If you're interested...make up my turkey chili recipe in an oven safe pot then mix up a box of cornbread mix and pour the cornbread batter all over the top of the chili. Put the whole thing in the oven for 15-20 minutes until the cornbread is set and golden brown then sprinkle with cheese and cilantro. Every scoop has some chili and some warm crusty cornbread.  Yummo.

Anyway, I digress. This post is an ode to my chili cornbread casserole and is quite tasty in it's own right. If you don't have a stovetop-to-oven-safe pot you can do the first step on the stove then transfer the mixture to a baking dish to finish in the oven. I hope you try it and enjoy this hearty, warm, one pot wonder perfect for fall.

Recipe: (serve 4-6)
Ingredients:
1 1/4 pounds lean ground turkey
2 cloves garlic, minced
1/2 red bell pepper, diced
1 (14oz) can cream style corn
1 (14oz) can black beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon ground chili powder
salt and pepper
Fresh cilantro, chopped for garnish
cheddar cheese, shredded for garnish (I cheesed up just half)
red onion, diced, for garnish

For the topping:
1 1/4 cups finely ground corn meal or polenta
3 cups low sodium chicken broth
1 tablespoon butter

Directions:
1. Preheat oven to 400'F. In a large oven safe pot over medium high heat, brown the ground turkey breaking it up as it cooks, about 5-7 minutes. Add the garlic and bell pepper to the turkey and saute another 2-3 minutes. Add in the creamed corn, black beans and spices and stir to combine. Season with 1/8 teaspoon each of salt and pepper, simmer over low heat while you prepare the cornmeal topping.








2. Bring chicken broth to a simmer and slowly add in the corn meal whisking constantly so it doesn't clump. Stir and mix for 3-4 minutes until the cornmeal thickens but is still pour-able. Add 1 tablespoon of butter and a pinch of salt and pepper and stir to combine.

3. Pour the cornmeal "batter" right on top of the turkey mixture and gently smooth with a spatula. *If you don't have an oven safe pot, transfer the turkey to a baking dish before topping with cornmeal. Bake in a 400'F oven for 10 minutes then turn the oven to BROIL, add cheese if you're using it and broil for 5 minutes more until cornmeal is set, golden brown and the cheese is melted. Remove from oven and let sit 5-10 minutes. Top with cilantro and diced red onion, enjoy.

1 comment:

The Ishiharas said...

so thankful for your recipes!! this looks great..i saw something similar in a magazine and wondered if it was any good- excited to try it!

Post a Comment

Did you try this recipe? Are you planning to? Thanks for following our blog, we love your comments!






new posts sent to your email 

disclaimers

NOTE: The information on wholesomedinnertonight.blogspot.com is compiled from a variety of resources and is presented for educational purposes only. If you have questions or concerns regarding your physical or mental health, please seek assistance from a qualified healthcare provider.

Although this site includes links providing direct access to other Internet sites, wholesomedinnertonight.blogspot.com has not participated in their development, and does not monitor or exert any editorial control over these sites. Please review each website for their own privacy information.

Recipes listed as gluten free assume you are using gluten free ingredients when sauces or chicken stock, etc is listed. wholesomedinnertonight.blogspot.com has no control over where you get your ingredients, and which sources/brands of individual ingredients are used in your cooking. Thus we cannot guarantee that the end product you create will be gluten-free.

 
Related Posts Plugin for WordPress, Blogger...