Crispy fried polenta cakes topped with home-made chili and a fried egg. What's not to like? Use the suggested chili recipe or your own favorite. Great use of leftover chili and polenta.
Turkey chili
1 1/2 lbs ground turkey
1/2 large onion, diced
6 cloves garlic, chopped fine
3 tbs chili powder
1/4 tsp cayenne pepper
2 tsp cumin
1 bay leaf
2 15 oz cans diced tomato
1 15 oz can kidney beans, rinced and drained
1 tablespoon olive oil
salt/pepper
Heat oil in dutch oven, saute onions and garlic. Cook turkey until cooked through and add tomatoes including the canning juice and a cup of water. Add spices. Simmer for about a hour and add the kidney beans. Salt and pepper and adjust spices to taste.
Polenta
1 cup polenta or coarse ground cornmeal or grits
3 cups water
1 1/2 tbs water
1 cup grated parmesan
Boil water and slowly add polenta while stirring. Reduce heat to low and simmer for 30 minutes, stirring occassionally to keep the polenta from sticking or clumping. Stir in butter and cheese and spoon and level into a cassarole dish. Refrigerate over-night to firm up the polenta.
Cut the polenta into any shape you like and fry with a little butter on medium heat until crispy. Top with a fried egg, a couple spoonfuls of chili, a small sprinkling of grated cheddar and diced green onion.
The pomegranate seeds as garnish are optional of course.
1 comment:
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