Casserole with hot chili filling under a corn crust

Ingredients:

Casserole

• 450 g lean ground turkey
• 1 can (425g) reduced-salt black beans, rinsed
• 1 can (425g) of canned chopped tomatoes, no salt added
• 2 tbsp. l. olive oil
• 0.5 cup chopped onion
• 0.5 tsp cumin
• 0.5 tsp granulated garlic
• 0.5 tsp dried oregano
• 1 chipotle pepper in adobo sauce, finely chopped + 1 tsp adobo sauce
• 1 teaspoon tomato paste
• 0.5 cups lightly salted chicken broth
• 0.5 tbsp. grated parmesan
• 1 tbsp. polenta fast food
• 3/4 cup grated cheddar
• 1 tbsp chopped pickled jalapeno peppers, finely chopped

Toppings

• 1 cup low-fat Greek yogurt
• 1 avocado, diced
• 0.5 cup chopped cilantro
• 1 cup cherry tomatoes, quartered

Preparation:

1. Preheat oven to 200°C.
2. In a large nonstick skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring, until softened, about 5 minutes. Reduce the heat to medium, add the cumin, garlic, oregano, chipotle and adobo sauce, tomato paste, and a few grinds of black pepper, and stir well.
3. Add the ground turkey and cook, breaking it up with a spoon, until cooked through, about 8 minutes. Stir in the black beans, canned tomatoes, and chicken broth and simmer until the broth has evaporated, another 8 minutes. Stir in 1/4 cup Parmesan cheese. Remove from heat and keep warm.
4. Meanwhile, prepare the polenta according to package directions. Remove from heat and stir in the cheddar and chopped jalapeño. Spray a 3-quart casserole dish with cooking spray. Line the bottom of the dish with chili flakes and top with polenta, spreading it evenly to completely cover the filling. Sprinkle with the remaining 1/4 cup Parmesan cheese.
5. Cover with foil and bake until bubbling, 25 minutes. Remove foil and bake until golden brown on top, 2-5 minutes. Serve hot with any toppings.