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Ingredients

4 teaspoons Canola oil
1 Green bell pepper, seeded and chopped
2 Red onions, chopped
1 Jalapeno pepper, seeded, deveined, and minced (wear gloves to prevent irritation)
1 Garlic clove, minced
1/2 pound Ground skinless turkey breast
1 cup Tomato sauce
1 cup Frozen corn kernels
3/4 teaspoon Salt
1/2-1 teaspoon Hot Mexican chili powder
2 cups Water
2/3 cup Stone-ground yellow cornmeal
1/3 cup Shredded fat-free Monterey jack cheese

Preparation

In a large nonstick skillet over medium heat, heat the oil. Saute the bell pepper, onions, jalapeno pepper, and garlic until softened about 5 minutes. Add the turkey and cook, breaking apart with a wooden spoon, until browned, 5-8 minutes. Stir in the tomato sauce, corn, 1/2 teaspoon of the salt, and the chili powder; bring to a boil. Reduce the heat and simmer, covered, stirring once or twice, until the sauce thickens slightly, about 15 minutes. Transfer to an 8 inch sq baking dish.

Preheat the over to 350 degrees F. In a medium saucepan, bring 1 cup of the water and the remaining 1/4 teaspoon salt to a boil. In a medium bowl, whisk the cornmeal into the remaining 1 cup water. Slowly pour the moist cornmeal into the boiling water in a thin steady stream, stirring constantly with a wooden spoon until the mixture comes back to a boil. Reduce the heat and cook stirring constantly, until the mixture thickens and begins to form large bubbles, about 5 minutes. Spread over the turkey so that iit is completely covered. Bake 25 minutes, then sprinkle with the cheese and bake until the cheese melts, about 5 minutes longer. Let stand 10 minutes before serving.

1/4 of casserole per serving

Cook's Notes

POINTS value 6

Nutrition Information

Calories: 300 ; Total Fat: 6 ; Saturated Fat: 1 ; Carbohydrates: 42 ; Protein: 22 ; Calcium: 171 ; Sodium: 912 ; Fiber: 6