Turkey tamale pie (Low-calorie)(Low-cholesterol)

 

            Turkey tamale pie is prepared in a skillet on top of the stove. It will be soft and spoonable if served right away ; but if made ahead, it will set and then it can be cut into wedges. Ground beef can be substitute for the turkey.

Makes 4 servings

• ½ cup yellow cornmeal
• ½ cup chicken broth
• One-thid cup plain yogurt
• ½ teaspoon salt
• 1 medium-size onion, finely chopped
• 1 teaspoon vegetable oil
• 1 clove garlic, finely chopped
• 8 ounces ground turkey
• 1 tablespoon chili powder
• ½ teaspoon leaf oregano, crumbled
• ½ teaspoon ground cumin
• Pinch of pepper
• 1 can (14½ ounces) whole tomatoes, undrained
• 1 cup frozen whole-kernel corn
• ½ cup sliced pitted canned black olives
• ½ cup shredded medium-sharp Cheddar cheese

1. Combine cornmeal, chicken broth, yogurt and ¼ teaspoon salt in small bowl.
2. Sauté onion in oil in 10-inch non-stick skillet over medium heat, 3 to 4 minutes ; add garlic and cook 30 seconds.
3. Crumble turkey into skillet ; sprinkle with chili powder, oregano, cumin, remaining ¼ teaspoon salt and the pepper.
4. Cook, stirring, until no pink remain, 2 to 3 minutes ; add tomatoes with their juice, crushing tomatoes with wooden spoon.
5. Add corn and bring to boiling ; lower heat to simmer.
6. Pour two-thirds of yogurt mixture into simmering turkey mixture, stir and simmer 3 minutes (do not let boil).
7. Smooth top ; scatter ¼ cup olive slices over top.
8. Drizzle remaining yogurt mixture over top ; sprinkle with cheese.
9. Cover and simmer over very low heat without stirring, for 15 to 20 minutes until set ; sprinkle remaining olives over top.
10. Remove from heat, let stand, covered, for 10 minutes.
11. Serve hot, spooning onto plates, or let cool completely and cut into wedges to serve.

BON APPÉTIT