A perfect party appetizer or main meal. Bake in mini ramekins, or in a big 9x13 glass dish. Either way, the bottom layer is a corn meal crust topped with ground turkey, tomato, corn and cumin. Oh, and of course I used a little jalapeno tequlia when cooking the onions and garlic!
3 tablespoons olive oil
2 pounds ground turkey
1 yellow onion, sliced
2 garlic cloves, sliced
1 tablespoon cumin seed
Salt and Pepper
1 can (28 ounces) crushed tomatoes
1 package frozen corn, thawed
1 bag of shredded Monterey jack cheese
Directions: Preheat oven to 375 degrees. Saute onions and garlic in large pot. Once cooked, deglaze with tequila (infused with jalapenos). Add ground turkey and cook. Add tomatoes and corn. Season with salt and pepper. Add cumin seeds.
Make Crust. Place crust at the bottom of the dish (1 inch thick) and then top each with turkey filling, dividing evenly; sprinkle with cheese. Bake on a rimmed baking sheet until bubbly, bout 30 minutes.
1.5 cups yellow cornmeal + 1.5 cups water
2.5 cups water
2 tsp salt
1/4 tsp ground pepper
4 tbs butter
Directions: Whisk cornmeal with 1.5 cups cold water. In a medium saucepan, bring 2.5 cups water, salt, and pepper to a boil. Stir in cornmeal/water mixture. Reduce heat and stir for 5 minutes until thick. Remove from heat and add butter.