Hot Tamale Casserole

I found this recipe in a magazine (Womans Day) and tried it a while back. We liked it. It was when Nancy was home visiting so I adjusted the recipe so that she could eat it except for the cheese on the top. Since the first time I have adjusted the recipe even more so that it is even better now. I am just going to post my version of the recipe. Enjoy!

4 cups water
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 cup cornmeal
1 lb. ground turkey, or whatever you like
1 large onion, chopped
1 medium red pepper, chopped
1 can pinto or black beans, rinsed and drained
1 can (10 oz.) green enchilada sauce
1 can chopped green chilies
1 can sliced olives, drained (2 1/4 oz)
2 tsp. chili powder
2 T. minced cilantro
3/4 cup shredded cheddar cheese

In a small heavy saucepan, bring the water, salt and cayenne to a boil. Reduce heat to a gentle boil, slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan.
Meanwhile, in a large skillet, cook the turkey, onion, red pepper over medium heat until meat is no longer pink. Stir in the beans, enchilada sauce, chilies, olives, chili powder and cilantro; heat through.
Spread polenta into a greased 8 in. square baking dish. Top with meat mixture and sprinkle with cheese. Cover and bake at 350 for 25 minutes.