Southwestern Polenta Casserole
Source of Recipe
WW Message Boards
Recipe Introduction
Points: 6
Servings: 8
List of Ingredients
1 Medium Onion, chopped
1/2 Red Bell Pepper, chopped
2 Cloves Garlic, minced
1 Pound Ground Turkey
2 teaspoons Salt, divided
1 teaspoon Black Pepper
1/4 to 1/2 teaspoon Cayenne Pepper
2 teaspoon Chili Powder
2 (15 oz.) Cans Black Beans, rinsed and drained
1 (14.5 oz.) Can Diced Tomatoes, drained
1 (4 oz.) Can Chopped Green Chilies
1 (8 oz.) Can Tomato Sauce
1 Cup Frozen Corn Kernels, thawed
2 Tablespoons Fat Free Margarine Spread
1/8 teaspoon Paprika
3 Cups Hot Water
1 Cup Cornmeal
1 Cup Kraft Fat Free Shredded Cheddar Cheese
Recipe
Spray a large skillet with non-stick cooking spray. Cook the onion, pepper and garlic until soft. Add turkey and cook until no longer pink, breaking into crumbles while cooking. Drain off any liquid. Stir in 1 teaspoon salt, black pepper, cayenne pepper, chili powder, black beans, diced tomatoes, green chilies, tomato sauce and corn. Bring to a boil over high heat. Reduce heat to medium and simmer stirring often until thickened, about 10-15 minutes. Spray a 9X13 baking dish with non-stick cooking spray and pour the turkey mixture into the dish. Spread evenly. While the turkey mixture cools slightly, mix the fat free margarine spread, paprika, hot water, cornmeal and remaining teaspoon of salt in a 6 cup microwave safe bowl. Cook on high, stirring often with a wire whisk until thick, about 5-7 minutes (depending on the wattage of your microwave). Carefully spread the polenta mixture evenly over the turkey mixture. Cool slightly, then refrigerate for at least 2-3 hours to allow the polenta to set up. When ready to bake, sprinkle the cheese evenly on top. Place the casserole in the oven uncovered and turn the heat to 350 degrees. Bake for 40-45 minutes or until the sauce is bubbling and the casserole is hot throughout. Allow to cool slightly, then cut into 8 pieces and serve.
Per Serving: 314 Calories; 6g Fat (18.2% calories from fat); 24g Protein; 41g Carbohydrate; 9g Dietary Fiber; 46mg Cholesterol; 1262mg Sodium. Exchanges: 2 Grain (Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fat. WWP: 6
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