- 2 C polenta
- 1 Tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp cumin
- 1 lb lean ground turkey
- 1 medium yellow onion, finely chopped
- 1 medium red pepper, chopped
- 1 C frozen corn kernels
- ½ C barbecue sauce
- Salt and pepper to taste
- 1 ½ C shredded mozzarella
Cook polenta according to instructions. Add 4 Tbsp melted butter.
Heat oil in a large skillet over medium-high. Add the paprika and cumin and saute for 30 seconds. Add the turkey and saute, breaking up any large clumps, until the meat starts to brown, about 6 minutes. Add the onion, red pepper, and corn, and saute until soft, about 7 minutes. Stir in ⅓ C of water to deglaze the pan, then stir in the barbecue sauce. Season with salt and pepper as needed. Cover and set aside.
Stir the cheese into the polenta, then taste and season with salt and pepper if needed.
To serve, spoon the polenta onto plates and top with the turkey mixture.