Turkey Tamale Pie

Meat Mixture

1 pound ground turkey

1 medium onion, chopped

4 cloves garlic, chopped

1/2 cup pitted green olives, chopped

1 14.5 oz can diced tomatoes, undrained

1/2 teaspoon ground cumin

1 teaspoon chili powder

1/4 teaspoon cinnamon

Salt and Pepper

Corn Topping

4 cups water

1 cup cornmeal

4 tablespoons butter

2 teaspoons salt

1 teaspoon black pepper

2 cups shredded Monterey Jack cheese or I substituted 1 cup Pecorino Romano (sheep cheese)

Preheat your oven to 375 degrees. In a medium saute pan, cook turkey, onion and garlic, salt and pepper until meat is cooked through. Add tomatoes, olives, cumin, chili powder, and cinnamon. Mix well. Taste for seasoning. Add salt and pepper if needed. Transfer to a 13x9 inch pan.

In a large saucepan, add water and whisk in cornmeal over medium high heat. Mix well and and stir for about 5 minutes until the mixture is thick. Remove from heat and add butter, salt, pepper and 1 cup of cheese. Mix well. Taste for seasoning. Pour or spoon over the top of the meat mixture and spread it evening over mixture. Sprinkle with remaining 1 cup of cheese. Bake for 25-30 minutes or until the mixture is bubbly around the edges. Serves 8. Freezes well too.

Adapted from Better Homes and Garden Mexican Authentic & Delicious