Ok, so don't judge tamale pie on it's lack of photogenicity (yep, I looked it up and that's a real word)! It may not have great presentation but it was very easy and tasted great.
I thought I had enough cornmeal but ended up being about 1/4 of a cup short so I added corn flour and a Tbl of ground flax to make up for it, but you could definitely just use 1 cup of cornmeal.
1 large onion, chopped
1 green bell pepper, seeded and chopped
2 cloves garlic, minced
1 Tbl olive oil (plus some to grease dish)
1 lb ground turkey
1 can diced tomatoes, drained
1/2 tsp salt
a few cracks of fresh ground pepper
1 tsp chili powder (or more... I sort of over did it in our recipe so I made a more conservative estimate of how much might be better)
3/4 cup cornmeal
1 Tbl flax meal
1/4 cup corn flour
4 cups water, divided
1 tsp salt
1 tsp chili powder
Shredded Daiya cheddar (optional)
Pre heat oven to 350.
In a large skillet, heat oil over medium high heat. Add onion, bell pepper, and garlic and saute until onion is just tender. Add turkey and brown, being sure to break it apart into small bits. Once browned, add tomato, salt and pepper, and chili powder and stir well. Reduce heat to low and simmer about 20 minutes.
Meanwhile, in a medium saucepan, add 3 cups water, 1 tsp salt, and 1 tsp chili powder. Bring to a boil. In a bowl or measuring cup, mix cornmeal, corn flour and flax and slowly stir in 1 cup of water until there are no lumps. Whisk the cornmeal mixture into the boiling water. Stir continuously for 5 minutes. The mixture will really thicken up, so bring your muscles! Cover and set aside.
Grease a casserole dish with olive oil. Pour half of the cornmeal mixture into the dish and spread it evenly across the bottom and partway up the sides. Place the casserole dish in the oven for 5 minutes. Remove from the oven and pour in the meat mixture, then cover the top with the rest of the cornmeal mixture. I used a spatula lightly oiled with olive oil to spread the top. It does not have to completely cover the top but give it the ol' college try.
Bake for 15 minutes, then sprinkle with Daiya cheddar and return to the oven for another 5-7 minutes until cheese is melted. Allow to sit for about 5 minutes before cutting and serving.