Today's dinner 'uses up and makes do'. This recipe calls for turkey, but guess what? I have leftover roasted chicken, corn from making corn fritters last Friday, and some open polenta that has a broken seam in the bag (translates to ... use it up quick, before the moths find it!). Soooooo.....
Basic herbs and aromatics plus self-portrait ... must take pictures!
Polenta Steam Sauna
Just think, in a few weeks I'll be using fresh tarragon, thyme, and oregano.
Tamale Pie Before Baking ... Wine For Atmosphere
Tamale Pie Ready For the Plate
Turkey Tamale Pie - printer friendly
2¼ c. water
2 chicken broth cubes
1 stalk celery
1 small bay leaf
½ c. polenta
2 tbsp. butter
1 small onion, small dice
1 large clove garlic, minced
3 c. cooked turkey, chopped into bite-sized pieces
1- 15 oz. can fire-roasted tomatoes, chopped
¼ tsp tarragon
¼ tsp. oregano
¼ tsp. thyme
pinches of chili powder and cayenne pepper
1 ½ c. corn ( I like a combo of canned regular and creamed)
2 c. grated cheddar cheese
fresh parsley, chopped
Making the Dish:
1. Boil the water with the chicken broth cubes, celery, peppercorns, and bay leaf.
2. When the broth cubes have dissolved, strain out the celery, bay leaf, and peppercorns.
3. Combine the polenta and 1 c. of the broth in a small bowl, stirring to wet the polenta.
4. Add the polenta to the rest of the broth and cook over medium heat, stirring constantly until the polenta has thickened.
5. Turn off the heat and let the polenta sit while you chop the turkey meat.
6. Rub a medium-sized casserole (at least 2 qt.) with olive oil and turn the polenta into it. Spread it evenly over the bottom and up the sides.
7. Layer the meat over the polenta and set aside.
8. Sauté the onion and garlic in the butter.
9. Add the tomatoes and lower the heat. Cook to break down the tomatoes a bit ( about ten minutes).
10. Add the spices to the tomatoes and continue cooking for a few minutes while you grate the cheese.
11. Add the corn to the tomato sauce and simmer to heat through.
12. Place half the cheese over the turkey.
13. Spread the tomato and corn mix over the cheese.
14. Top with the rest of the cheese and the chopped parsley.
15. Bake for 30 to 35 min. in a 375° F oven.
16. Serve hot from the oven.