THE VOLK WALKING CLUB POTLUCK ENJOY DAN:

POLENTA PIE FOR THE N.W. TULIP TREKKERS by CHEF DAN:
Serves 12
(Cook in a Flameware casserole dish by Robbie@CookonClay.com)
POLENTA:
1-1/2 cups yellow polenta
5 cups water
1/2-teaspoon salt
1/2-cup parmesan cheese
DIRECTIONS:
1. Bring water, and salt to a boil.
2. Slowly pour in cornmeal in a steady stream, stirring constantly.
3. Reduce heat and add parmesan, cook on low until cornmeal is thick.
4. Spread polenta on a Flameware casserole dish.
5. Bake uncovered for 20 minutes.
INGREDIENTS:
1 pound ground turkey sausage
2 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
3 tablespoon chili powder
1 tablespoon cumin
2 teaspoons EACH dried basil, oregano, dill weed, and fennel seeds
1 (15 oz) can black beans, drained
1 (15 oz) can chick peas, drained
1 (14.5 oz) can diced tomatoes, undrained
1 cup sweet chili sauce
2 cup pepper jack cheese
DIRECTIONS: (PRE-HEAT OVEN TO 375 DEGREES)
1. In a skillet over medium-high heat add olive oil and when hot, add onion, cook for 5 minutes add garlic, fennel seeds and cook 1 min.
2. Add ground turkey, dried spices, chili powder, and cumin and cook until the turkey is no longer pink.
3. Add black beans, chick-peas, tomatoes and chili sauce.
4. Bring to a boil and reduce heat and simmer for 20 minutes.
5. Add turkey, bean mixture to the polenta and top with jack-cheese.
6. Bake in pre-heated oven for 35 minutes or until nice and bubbly.
ENJOY DAN: BON-APPETITE!!