Simple Chili With Polenta - cooking recipe

Ingredients

1 cup cornmeal (medium grind if possible)
3 cups boiling water
1 cup broth (or 1 tsp bouillon and 1 cup cold water)
1/2 teaspoon salt
2 tablespoons grated parmesan cheese
1/2 lb lean ground turkey
2 (14 ounce) cans diced tomatoes (\"fire roasted\" taste best)
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 dash cumin
1 dash salt
1 dash pepper
1 dash paprika

Preparation

Polenta: boil water, then stir 1 cup cornmeal into 1 cup (cold) broth.
Add boiling water and salt, and bring to a boil. [Start cooking chili while waiting for it to boil.].
Once it boils, lower heat and cover. Stir occasionally and cook for about ten minutes, until thick (starts clinging to the sides of the pan). Remove from heat and stir in parmesan. Serve warm.
For chili: Brown turkey in a medium-large saucepan. If adding onions or peppers, can cook them at the same time.
Add tomatoes (undrained), black and pinto beans, and desired seasonings. Start with a small amount of seasoning and add gradually to avoid \"Oh no! It's too spicy!\" for you wimps like me. :).
Bring to a simmer and ladle polenta into bowls. Spoon chili on top; add grated cheese if desired.