Steps:
- Heat two 12-inch ovenproof skillets or a large, heavy roasting pan (at least 14-by-10 inches) over two burners set at medium-high heat. Add turkey, lightly season with salt and cook, stirring, until it loses its raw color. Stir in 3 Tbs. of the chili powder, then the salsa, green chilies, beans, olives and 1/2 cup cilantro; simmer for about 5 minutes. (Meat can be made two days ahead; reheat before proceeding.) Bring 6 cups of water, cornmeal, remaining 1 Tb. chili powder and 2 tsps. of salt to boil in a large pot, whisking frequently, until mixture thickens to mush consistency (like grits). Pour mush over hot meat mixture, spreading with a spatula to completely cover. Sprinkle with cheese and remaining cilantro. Adjust oven rack to middle position and turn on broiler. Broil tamale pie (s) until cheese melts and mush gets crusty, about 5 minutes. Let rest 5 minutes; serve.
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