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1
Position a rack in the center of the oven and preheat the oven to 350F.
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2
Lightly oil a 9 x 13-inch baking dish.
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3
In a medium saucepan, heat the oil over medium heat.
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4
Add the onion and jalapeno, and cook, stirring often, until the onion is golden, about 4 minutes.
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5
Add the garlic and stir until fragrant, about 1 minute.
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6
Sprinkle with the flour and chili powder, and stir until vegetables are coated.
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7
Gradually stir in the broth, then the tomato sauce and 1/4 teaspoon salt.
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8
Bring to a simmer, then reduce the heat to medium-low.
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9
Simmer, stirring often to avoid scorching, until the sauce thickens, about 5 minutes.
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10
Stir in the turkey, black beans, and corn.
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11
Pour into the prepared dish.
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12
In another medium saucepan, bring 1 1/2 cups water and the remaining 3/4 teaspoon salt to a boil over high heat.
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13
In a small bowl, whisk the cornmeal with 1 1/2 cups cold water.
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14
Whisk into the boiling water and cook, whisking constantly, until the mixture is thick and boiling, about 1 minute.
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15
Spread over the turkey mixture as smoothly as possible.
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16
Sprinkle with the cheese.
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17
Bake until the turkey mixture is bubbling, about 30 minutes.
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18
Let stand for 5 minutes before serving.
