Creamy cheddar cheese polenta takes the place of time laborious masa in these tamale bowls! Saucy ground turkey and sizzling onions and bell peppers are topped with fresh avocado, cotija cheese and cilantro for a tamale in a bowl!
sliced avocado, cotija cheese crumbles, chopped cilantro, hot sauce
Instructions
In a medium saucepan, bring 4½ cups of water to a boil. Season with 1 tsp. salt, then pour in polenta, stirring as you pour. Turn heat to low.
Let polenta cook on low for 20-25 minutes, stirring occasionally so no lumps form.
Meanwhile, heat 1 tbs. olive oil in a skillet over medium heat then add ground turkey, breaking up with spoon. Cook until meat is no longer pink, about 5 minutes.
While meat cooks, remove top and seeds from bell pepper then slice into strips. Cut top of of onion, remove paper and slice into strips.
Add 3/4 cup water, taco seasoning packet and salsa to meat. Bring to a boil then turn down to low and let cook for 5 minutes. Place contents from pan onto plate.
In same pan, heat another 1 tbs. olive oil over medium heat, then add bell pepper and onion slices. Cook until softened and slightly charred, about 5-6 minutes.
Once polenta has cooked and reached a porridge-like consistency, run off heat and fold in cheddar cheese.
Divvy up the polenta into four bowls. Top with 1/4 of the seasoned turkey meat (and sauce!), 1/4 of the bell pepper and onions and desired toppings!