Turkey Tamale Pie

• 12 cup yellow cornmeal
• 12 cup chicken broth
• 13 cup low-fat plain yogurt
• 12 teaspoon salt
• 1 medium onion, finely chopped
• 1 teaspoon vegetable oil
• 1 garlic clove, finely chopped
• 8 ounces ground turkey
• 1 tablespoon chili powder
• 12 teaspoon dried oregano
• 12 teaspoon ground cumin
• 18 teaspoon pepper
• 1 (14 1/2 ounce) can whole tomatoes, undrained
• 1 cup frozen whole kernel corn
• 12 cup black olives, sliced and pitted
• 12 cup sharp cheddar cheese, shredded

1. Combine cornmeal, broth, yogurt and 1/4 tsp salt in small bowl.
2. Saute onion in oil in 10-inch skillet over medium heat, 3 to 4 minutes.
3. Add garlic; cook 30 seconds.
4. Crumble turkey into skillet; sprinkle with chili powder, oregano, cumin, remaining 1/4 tsp salt and the pepper.
5. Cook, stirring, until no pink remains, 2 to 3 minutes.
6. Add tomatoes with their juice, crushing tomatoes with wooden spoon.
7. Add corn.
8. Bring to boiling.
9. Lower heat to simmer.
10. Pour two-thirds of yogurt mixture into simmering turkey mixture; stir and simmer 3 minutes.
11. DO NOT LET BOIL.
12. Smooth top: scatter 1/4 cup olive slices over top.
13. Drizzle remaining yogurt mixture over top; sprinkle with cheese.
14. Cover and simmer over very low heat without stirring, for 15 to 20 minutes or until set.
15. Sprinkle remaining olives over top.
16. Remove from heat.
17. Let stand, covered for 10 minutes.
18. Serve hot, spooning onto plates, or let cool completely and cut into wedges to serve.

yellow cornmeal, chicken broth, lowfat plain yogurt, salt, onion, vegetable oil, garlic, ground turkey, chili powder, oregano, ground cumin, pepper, tomatoes, kernel corn, black olives, cheddar cheese

Taken from www.food.com/recipe/turkey-tamale-pie-206677 (may not work)