Preparation:

• Preheat oven to 425°F.
• In a medium bowl, combine ground turkey with oregano and black pepper. Set aside.
• Peel and chop onion; mince garlic; and dice zucchini. Set aside.
• In a large ovenproof skillet, heat the oil over medium-high heat.
• Add the onions and garlic, and saute´ for 3 minutes, or until onions are golden.
• Add the zucchini and saute´ for 2 minutes.
• Stir in the turkey mixture, the chili powder, cumin and coriander, and cook, stirring constantly, for 1 minute.
• Add the chicken stock and cook, stirring to break up any clumps of turkey, for 2 to 3 minutes, or until turkey is cooked through (no longer pink).
• Stir in the tomatoes in their juice, the beans (drained and rinsed), corn and chilies, and bring to a boil.
• Reduce heat to medium-low and simmer for 5 minutes to blend flavors; remove the pan from heat.
• Meanwhile, in a large saucepan, bring 3 cups of water to boil over high heat. Gradually whisk in the cornmeal.
• Reduce heat to low and cook, whisking frequently, for 5 minutes. Add the cheese (shredded) and stir until melted.
• Spoon the cornmeal mixture over the turky mixture in the skillet.
• Bake for 15 minutes, or until turkey mixture is bubbly and cornmeal topping is lightly browned.