Turkey Tamale Pie

Turkey Tamale Pie

* 1/2 cup yellow cornmeal
* 1/2 cup chicken broth
* 1/3 cup lowfat plain yogurt
* 1/2 teaspoon salt
* 1 med onion, finely chopped
* 1 teaspoon vegetable oil
* 1 clove garlic, finely chopped
* 8 ounces ground turkey
* 1 tablespoon chili powder
* 1/2 teaspoon leaf oregano, crumbled
* 1/2 teaspoon ground cumin
* 1/8 teaspoon pepper
* 1 can whole tomatoes, undrained (14-1/2 oz)
* 1 cup frozen whole-kernal corn
* 1/2 cup cliced pitted canned black olives
* 1/2 cup shredded medium-sharp Cheddar cheese (2 ounces)

* Combine cornmeal, broth, yougurt and 1/4 teaspoon salt in small bowl.
* Saute onion in oil in 10-inch non-stick skillet over medium heat, 3 to 4 minutes.
* Add garlic; cook 30 seconds. Crumble turkey into skillet; sprinkle with chili powder, oregano, cumin, remaining 1/4 teaspoon salt and the pepper.
* Cook, stirring, until no pink remains, 2 to 3 minutes.
* Add tomatoes with their juice, crushing tomatoes with wooden spoon.
* Add corn.
* Bring to boiling.
* Lower heat to simmer.
* Pour two-thirds of yogurt mixture into simmering turkeymixture; stir and simmer 3 minutes.
* Do not let boil. Smooth top; scatter 1/4 cup olive slices over top.
* Drizzle remaining yogurt mixture over top; sprinkle with cheese.
* Cover and simmer over very low heat, without stirring, for 15 to 20 minutes or until set.
* Sprinkle remaining olives over top.
* Remove from heat.
* Let stand, covered, for 10 minutes.
* Serve hot, spooning onto plates, or let cool completely and cut into wedges to serve.