Instructions: 1) Preheat oven to 350F. Lightly oil a 9x13 baking dish.

2. In a large saucepan, heat oil and add the onion and minced pepper and cook, stirring often, until the onion is golden - 4 minutes. Add garlic and stir until fragrant - 1 minute. Sprinkle with the flour and chile powder and stir until the vegetables are coated.

3. Gradually stir in the stock, then the tomato sauce and dash of salt.

Bring to a simmer then reduce heat to medium-low. Simmer, stirring often to avoid scorching, until sauce thickens - 5 minutes. Stir in the turkey, black beans and corn and blend well. Pour into baking dish.

4. In a separate medium saucepan, bring 1 1/2 cups water to a boil over high heat. In a small bowl, whisk the cornmeal with 1 1/2 cups cold water.

Whisk into the boiling water and cook, whisking constantly, until the mixture is boiling and thick, about 1 minute. Spread over turkey mixture as smoothly as possible.
***NOTE: I would use at least another 1/2 cup of cornmeal - it barely covered the turkey mixture at only 1 1/2 cups.***

Sprinkle with the cheese, if using.

5. Bake until the turkey mixture is bubbling - 30 minutes. Let stand for 5 minutes before serving.

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