Mexican Polenta Pie

I've been craving this Mexican Polenta Pie ever since I had multiple servings tasted it at our friends 4th of July Party/Potluck.  It was soooo good!  Thankfully my friend Michele emailed me her recipe and I was able to make it recently for dinner.   Oh boy, is it delicious!  I'm making it again right now, for a potluck after Mass at a friend's home this evening, and thought I'd take a second to share the recipe with you all.  Happy feast of the Assumption!  :)

Mexican Polenta Pie

Ingredients:

1 medium onion, chopped (1/2 cup)
1 medium green sweet pepper, chopped
3 cloves garlic, minced
2 tablespoonsolive oil
1 pound uncooked ground turkey
3 tablespoons chili powder
1 tablespoonground cumin
1/4 teaspoon cayenne pepper
1 15-ounce can black beans, rinsed and drained
1 14-1/2-ounce can diced tomatoes, undrained
1 cup bottled salsa
2 16-ounce tubes polenta
2 cups shredded Monterey Jack cheese
2/3 cup chopped fresh tomato
1/4 cup snipped fresh cilantro

Directions:

1. Preheat oven to 375 degree F. In a 12-inch skillet cook onion, sweet pepper, and garlic in 1 tablespoon hot oil until tender. Add turkey, chili powder, cumin, and cayenne. Cook until turkey is no longer pink, stirring to break up the meat. Add beans, undrained canned tomatoes, and salsa. Bring to boiling; reduce heat. Simmer gently, uncovered, 15 minutes.

2. Meanwhile, grease a 3-quart rectangular baking dish with the remaining 1 tablespoon oil. Cut 1 tube of polenta into 1/2-inch cubes and press evenly into prepared baking dish. Halve remaining polenta lengthwise and cut into 1/2-inch-thick slices; set aside. Sprinkle 1 cup of the cheese over polenta in dish. Top with meat mixture. Arrange sliced polenta over meat; sprinkle with remaining cheese and fresh tomato. Bake, uncovered, for 35 minutes or until bubbly. Sprinkle with cilantro. Let stand 15 to 20 minutes before serving. Makes 12 servings.