Well hello again. Long time no talk, huh?
Life caught me, and it caught me hard. Classes have started again, jobs are moving along, exciting events are happening (check back next Monday!), and a nasty head cold took me down earlier this week. So I’ll apologize for my absence, and then give you a delicious recipe to make up for it! Sound good? Will you forgive me? Pretty please?
I introduce to you layers upon layers of tasty mexicano flavorful mildly spicy (or not, there’s options) turkey polenta pizza.
The idea popped into my head after I saw a friend post on Instagram a picture of cauliflower pizza crust, and I wanted to make a gluten-free pizza crust like that, but without all the time and effort used to cooking cauliflower.
So I looked in my pantry and decided to play with some cornmeal.
And boy, did it turn out to be perfect.
The pizza starts with a basic polenta crust, seasoned with only salt and pepper. Then comes the flavor: a layer of refried beans and green chilies, then juicy ground turkey with seasonings and salsa, mashed avocado and lime, and topped with lettuce, tomatoes, and jalapeños. Zing.
Since the last time we talked, the holidays have ended and life is beginning to get back into a normal swing of things. The weather is beautiful (sorry your northerner’s experiencing that snowstorm. Florida is awesome right now!) and I’ve just been cooking, cooking, cooking.
Last night some friends popped in for dinner, and I brought this pizza to the table. Rave reviews all around! It’s really the ideal appetizer meal. We had slices of it about two hours before dinner and it was perfect to hold us over until the main course.
And for you cheese heads out there, put some fresh grated cheddar cheese on top of the turkey before popping it in the oven, then top it all with some sour cream, and it’s versatile for all the different eating styles of your family!
Or leave out the turkey and go vegan with it.
So many options!
And might I add, this pizza is a great warm meal to serve with friends while you’re stuck inside for a few days, maybe in the midst of the biggest snow storm of all time. I’m talking to you, New Yorkers. Get that grocery store trip in fast for some extra avocados, and you’ll be set.
And for the rest of us, dinner on the porch with the fireplace roaring and some board games?
Sign me up.
- 2 tablespoons oil + more for greasing
- 2 cups cornmeal (polenta)
- 4 cups water
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 16-ounce ground turkey package
- 1 tablespoon gluten-free + dairy-free taco seasoning (I used Badia)
- ¼ cup mild salsa
- ½ cup refried beans
- 2 tablespoons green chilies, chopped
- ¼ teaspoon salt
- 2 avocados, mashed
- ½ lime
- ¼ teaspoon salt
- 2 cups shredded lettuce
- ½ large tomato, chopped
- 1 jalapeño, seeded and sliced
- Preheat the oven to 400 degrees F.
- Grease a 9x3 inch springform pan with oil.
- In a medium pot, bring water to a boil. Add the oil and cornmeal, continuously whisking until the polenta is cooked, 4-5 minutes. Add in the salt and pepper. Pour the polenta into the bottom of the springform pan using a spoon to form a raised edge. Set aside for about 10 minutes to set.
- Place the turkey and taco seasoning in a large greased skillet over medium heat. Use a wooden spoon to break up the ground meat and stir continuously until cooked through, about 7-10 minutes. Add in the salsa and cook for 5 more minutes. Remove from heat.
- While the turkey is cooking, mix together the beans, green chilies, and salt. Spread it over the polenta. When the turkey is done, pour it on top of the beans and polenta.
- Place in the oven for 15 minutes.
- While the pizza is baking, mash the avocado, squeeze in the lime juice and mix together, and add the salt.
- When the pizza is done baking and has cooled for 5 minutes, top with the avocado spread, lettuce, tomato, and jalapeño. Serve warm.