Place the chicken broth and garlic in a large saucepan.

Cook over medium-high heat until it reaches a rapid boil.

Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps.

Add the salt and pepper, and allow to simmer for about 20 minutes, stirring continuously, and scraping the bottom of the pan, until thick.

Pout into a lightly greased glass pan, and smooth out to an even surface.

Refrigerate at least one hour.

Heat oven to 350.

In a skillet, brown the ground turkey.

Remove polenta from the fridge, and add the turkey meat to the top of the polenta in an even layer.

Sprinkle with cheese.

Bake at 350 for 30 minutes, or until cheese bubbles and browns.

Serve with Salsa Fresca or Guacamole Fresca. (Separate recipes)