Ingredients
3tbspolive oil
2lbsground dark meat turkey
1large onion
2jalapeno chilies,minced
1tbspground cumin
coarse salt
ground pepper
1cantomatoes,crushed
4cupsfresh corn kernels,or frozen, thawed
1½cupsyellow cornmeal
2tspcoarse salt
¼tspground pepper
4tbspbutter
1cupmonterey jack cheese,shredded
Preparation
Preheat oven to 375 degrees F. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. In two batches, brown turkey, stirring occasionally. Transfer to a bowl.
Reduce heat to medium. Add remaining tablespoon oil to skillet. Cook onion, jalapeño, and cumin, stirring occasionally, until soft, about 5 minutes; season with salt and pepper. Return turkey to pan; stir in tomatoes and corn until combined.
Whisk cornmeal with 1½ cups cold water. In a medium sauce pan, bring 2½ cups water, salt, and pepper to a boil. Gradually stir in cornmeal mixture. Reduce heat; simmer, stirring often, until very thick. Remove from heat; stir in butter until melted.
Pour ⅛ of the crust (¼ cup) into the bottom of each of eight 10- to 12-ounce ramekins. Smooth tops with a spoon; cool 5 minutes. Top each with turkey filling, dividing evenly; sprinkle with cheese.
Bake on a rimmed baking sheet until filling is bubbling and cheese is melted. This will be about 30 minutes.
