incrushed tortilla chips (I forgot to add these the photosbut you should do this!)
Make the polenta. Pour the chicken broth and milk into a mediumpot and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the cheddar cheese and butter, season with salt and pepper. If the polenta seems a little thick you can add a tablespoon of butter or extra milk.
Meanwhile, preheat the oven to 375 degrees F.
Combine the turkey, gravy, red enchilada sauce, chili powder, smoked paprika, cumin, salt, pepper, and cayenne in large bowl. Stir in the red pepper and black beans. Once the polenta is done cooking, smooth it out into a single layer and then pour the turkey tamale mixture over he polenta, spreading it in an even layer. Top with cheese. Transfer to the oven and bake for 25 to 30 minutes or until the pie is bubbling and the cheese is melted. Allow to sit 5 to 10 minutes and then serve with fresh cilantro, salsa and queso fresco. Enjoy!
*To make a quick pomegranate salsa, combine 1 1/2 cups pomegranate arils with 1 small seeded + diced jalapeno, juice of 1 lime and 1/4 cup cilantro.