1/2 c. yellow cornmeal
1/2 c. defatted chicken broth
1/3 c. no fat plain yogurt
1/2 tsp. salt
1 med. onion, finely chopped
1/4 c. water
1 clove garlic, finely chopped
8 oz. ground turkey
1 tbsp. chili powder
1/2 tsp. leaf oregano, crumbled
1/2 tsp. ground cumin
1/8 tsp. pepper
1 can stewed tomatoes, liquid and all
1 c. whole kernel corn (frozen)
1 c. shredded non fat Cheddar cheese (2 oz.)
1/2 c. sliced ripe olives (I use black)

1. Combine cornmeal, chicken broth, yogurt and 1/4 teaspoon salt in bowl.

2. Saute onion in 1/4 cup water until tender, add garlic and cook 1 minute longer. Crumble turkey in skillet, sprinkle with chili powder, oregano, cumin, remaining 1/4 teaspoon salt and the pepper. Cook stirring, until no pink remains. Blot with paper towel for any fat.

3. Add tomatoes, juice and all and corn. Bring to boil. Lower heat and simmer. Pour 2/3 of yogurt mixture into simmering turkey mixture. Stir and simmer 3 minutes. (Do not let boil.)

Smooth top; scatter 1/4 cup olives 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 with remaining olives.

4. Remove from heat. Let stand covered for 10 minutes. Serve hot spooning onto plates.