- 1/2 cup [125 mL] yellow cornmeal
- 1/2 cup [125 mL] chicken broth
- 1/3 cup [80 mL] lowfat plain yogurt
- 1/2 teaspoon [2.5 mL] salt
- 1 teaspoon [5 mL] vegetable oil
- 1 medium onion, finely chopped
- 1 clove garlic, finely chopped
- 8 ounces [227 g] ground turkey
- 1 tablespoon [15 mL] chili powder
- 1/2 teaspoon [2.5 mL] leaf oregano, crumbled
- 1/2 teaspoon [2.5 mL] ground cumin
- 1/8 teaspoon [0.5 mL] pepper
- 1 [14 1/2-ounce / 412-mL] can whole tomatoes
- 1 cup [250 mL] frozen whole corn kernels
- 1/2 cup [125 mL] canned pitted ripe olive slices
- 1/2 cup [115 g] shredded medium-sharp Cheddar cheese
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- Combine yellow cornmeal, chicken broth, yogurt and 1/4 teaspoon [1 mL] of the salt into a small bowl; reserve.
- Into a 10-inch [25-cm] non-stick skillet, heat vegetable oil over medium heat; brown chopped onion in hot oil for 3 to 4 minutes.
- Add garlic; brown for 30 seconds more.
- Crumble ground turkey into skillet; sprinkle with chili powder, crumbled oregano, ground cumin, remaining salt, and pepper.
- Cook, stirring until no longer pink, for 2 to 3 minutes.
- Using a wooden spoon, stir in tomatoes with juice, crushing tomatoes then corn kernels.
- Bring to boiling, then lower heat until just simmering.
- Pour 2/3rds of reserved yogurt mixture into simmering turkey mixture.
- Leave to simmer stirring for 3 minutes, without boiling.
- Smooth top, then scatter 1/4 cup [60 mL] of ripe olive slices on top.
- Drizzle all over with remaining yogurt mixture; sprinkle with shredded medium-sharp Cheddar cheese.
- Cover skillet.
- Leave mixture to simmer over really low heat, without stirring for approximately 15 to 20 minutes, until set.
- Top all over with remaining ripe olive slices.
- Remove from heat.
- Let stand, covered, for 10 minutes.
- Serve hot onto individual plates, or leave to cool completely and cut into wedges before serving.
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