1 lb. ground turkey, crumbled
1/2 c. chopped onion
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/2 tsp. Italian seasoning
1/2 tsp. sugar
1/2 tsp. salt, divided
1 c. yellow cornmeal
1/4 c. grated Parmesan cheese
1/4 tsp. garlic powder
1/8 tsp. pepper
2 1/2 c. hot water
1/2 c. chopped green pepper
2 tbsp. butter

Heat conventional oven to 350 degrees. In 2 quart casserole, combine turkey and onion. Microwave at High for 6 to 8 minutes or until meat is no longer pink, stirring twice to break apart. Drain. Stir in tomato sauce, tomato paste, Italian seasoning, sugar and 1/4 teaspoon salt; set aside.

In medium mixing bowl, combine cornmeal, Parmesan cheese, garlic powder, pepper and remaining 1/4 teaspoon salt. Set aside. In 8-cup measure, combine water, green pepper and butter. Microwave at High for 8 to 10 minutes or until water is boiling. Slowly whisk in cornmeal mixture until well blended. Microwave at High for 4 to 5 minutes or until mixture thickens, stirring once.

Spread half of cornmeal mixture in 9" round cake dish. Spread turkey mixture evenly over cornmeal mixture. Drop remaining cornmeal mixture by spoonfuls over turkey. Gently spread to cover. Bake conventionally for 18 to 22 minutes or until bubbly around edges. Let stand for 10 minutes before cutting into wedges. 5 to 6 servings.