Ingredients for the polenta
- 3 cups water
- 1 cup quick-cooking polenta
- 1 tbsp unsalted butter
- 1/4 cup whipping cream
- 1/2 cup shredded white cheddar cheese
- salt and pepper to taste
Ingredients for the turkey
- 2 tbsp ground chili powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground paprika
- 2 tsp garlic powder
- salt and pepper to taste
- 2 1/4 cups leftover shredded turkey
- 1 cup leftover gravy
- 1 1/2 cups red enchilada sauce
- 15 oz can black beans, drained, rinsed
- 1/2 cup leftover stuffing
- 1 1/2 cups shredded Mexican cheese
Ingredients for the toppings
- avocado slices
- radish slices
- cilantro
- sliced jalapeños
- pomegranate arils
Directions for the polenta:
Add water to a large stock pot and bring to a boil. Pour the polenta into the stock pot and stir to combine. Continue to stir until the polenta has absorbed the water and is nice and thick. Turn off the heat and stir in the butter, cream, cheese, salt, and pepper.
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Directions for the turkey filling:
Preheat oven to 375 degrees. Spray a nonstick, ovenproof skillet with nonstick cooking spray. In a mixing bowl, combine chili powder, cumin, coriander, paprika, garlic powder, turkey, gravy, enchilada sauce, black beans, stuffing, salt, and pepper.
Once the polenta is done cooking, take the polenta and spread it into an even layer in the skillet. Pour the turkey filling on top of the polenta and spread it into an even layer. Top the filling with cheese and then bake for about 30 minutes or until the cheese has melted.
Remove from the oven and garnish with desired toppings.
Photo and recipe courtesy of Lauren Grier, a Colorado-based cookbook author and owner of The Curious Plate.