Friday, November 4, 2011
Turkey Suiza Tamale Pie
As always, you'll have to excuse the less-than-stellar pictures. This time I not only blame my lack of photography skills, but also the fact that this one was just not very photogenic. It lookedp pretty in the pan but not so much served up on the plate. Luckily it made up for it in taste! I actually saw this recipe on an episode of Rachael Ray's talk show, and it sounded interesting and looked really good as she made it, so I had to look up the recipe and try it. I had never cooked with polenta before, and this was a good introduction to it. I'm definitely a fan...Must find more polenta recipes!
The final product has almost a shepherd's pie feel...meat mixture on the bottom, polenta subbing for the mashed potatoes, and lots (lots!) of cheese on top. It reheated very well the next day too. I definitely want to make this one again!
Note: I followed the recipe almost exactly as-is, but only used 1 lb. ground turkey. I would suggest using the 2 lbs. as written, because with one I did have to drain off some of the sauce so it wouldn't be so runny.
From Rachael Ray
3 poblano chili peppers
2 large jalapeño peppers
6 tomatillos, husks peeled
1 quart chicken stock, divided
A small handful cilantro leaves
Salt and pepper
1 tablespoon honey
1 teaspoon cumin, 1/3 palmful
2 tablespoons vegetable or olive oil
2 pounds ground turkey breast or dark meat, patted dry
1 onion, finely chopped
4 cloves garlic, finely chopped
1/2 bottle of lager beer
1/2 cup sour cream or heavy cream
1 cup milk
1 1/4 cups quick-cooking polenta or cornmeal
2 tablespoons butter
1 cup shredded Swiss cheese
1 cup Chihuahua cheese, queso Asadero or Monterey Jack cheese, shredded
Red onion rings, for garnish
1. Heat broiler to high with the rack in the upper third of oven. Char peppers and tomatillos, turning peppers occasionally to char evenly all over. Place in a bowl and cover with plastic wrap to cool. Peel and seed peppers.
2. Place charred peppers, tomatillos, 2 cups stock, cilantro, salt, pepper, honey and cumin in food processor and process until smooth.
3. Meanwhile, heat a large, cast-iron or other heavy pan over medium-high heat with oil, 2 turns of the pan. When oil smokes, brown and crumble meat then add onions and garlic. Season with salt and pepper, and cook to soften onions, 5 minutes. Deglaze with beer and stir in salsa. Bring to a bubble and reduce heat to simmer. Stir in sour or heavy cream.
4. In a saucepot, heat remaining 2 cups stock and milk. Whisk in polenta or cornmeal and let thicken 2-3 minutes until very thick but still pourable. Season with salt and pepper, and stir in butter. Spread the corn topping over the turkey filling, place under the broiler and char to set polenta. Top with cheese then melt cheese under broiler. Serve directly from skillet, topped with red onion rings.