- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 jalapeno, seeded and minced
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 tablespoons chili powder, or more to taste
- 2 cups Homemade Turkey Stock 101 canned reduced-sodium broth
- One 8-ounce can tomato sauce
- 1 teaspoon salt
- 3 cups cooked turkey, cut into bite-sized pieces (about 12 ounces)
- One 15.5-ounce can black beans, drained and rinsed
- 1 cup thawed frozen corn kernels
- 1½ cups yellow cornmeal, preferably stone-ground
- 1 cup shredded extra-sharp Cheddar cheese (4 ounces)
- Position a rack in the center of the oven and preheat the oven to 350°F. Lightly oil a 9 × 13-inch baking dish.
- In a medium saucepan, heat the oil over medium heat. Add the onion and jalapeno, and cook, stirring often, until the onion is golden, about 4 minutes. Add the garlic and stir until fragrant, about 1 minute. Sprinkle with the flour and chili powder, and stir until vegetables are coated.
- Gradually stir in the broth, then the tomato sauce and ¼ teaspoon salt. Bring to a simmer, then reduce the heat to medium-low. Simmer, stirring often to avoid scorching, until the sauce thickens, about 5 minutes. Stir in the turkey, black beans, and corn. Pour into the prepared dish.
- In another medium saucepan, bring 1½ cups water and the remaining ¾ teaspoon salt to a boil over high heat. In a small bowl, whisk the cornmeal with 1½ cups cold water. Whisk into the boiling water and cook, whisking constantly, until the mixture is thick and boiling, about 1 minute. Spread over the turkey mixture as smoothly as possible. Sprinkle with the cheese.
- Bake until the turkey mixture is bubbling, about 30 minutes. Let stand for 5 minutes before serving.