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Cornmeal Cubes:
Heat 2 tablespoons corn oil in saucepan, add onions and sauté until well softened. Add water, kosher salt and white pepper; increase heat to high. When water boils, whisk in cornmeal. Cover, reduce heat to low and cook for 16 minutes.
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Brush 2 half-size sheet pans with remaining 2 tablespoons corn oil. Divide cooked cornmeal evenly between 2 pans; spread quickly to make even layers.
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Chill thoroughly and cut into ½-inch cubes. Cover and reserve.
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Peppers:
Roast, fry or grill poblano and red peppers until blackened. Peel and carefully remove seeds. Cut two 2¾-inch circles from each pepper. Reserve.
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Puree poblano and red pepper trimmings separately.
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Puree corn kernels and divide in half. Whisk ½ cup poblano pepper puree into one portion and ½ cup red pepper puree into the other.
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Pour purees into separate squeeze bottles. Reserve.
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Black Bean Barbecue Sauce:
Puree beans with their cooking liquid. Whisk puree into barbecue sauce, heat through and hold. If sauce is too thick, thin with water or additional barbecue sauce.
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Preparation:
Preheat oven to 400 degrees F.
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Combine flour and cumin.
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Heat 1-tablespoon corn oil for each turkey medallion in an oven proof sauté pan. Dust both sides of medallions in flour-cumin mixture and cook 2 minutes over medium-high heat. Turn and cook 1 minute.
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Finish medallions in hot oven for 9 minutes. Remove and let cool for 1-2 minutes.
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Heat oven-dried tomato slices and pepper slices in oven for 1 minute.
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Halve medallions. Place one slice each of tomato, poblano pepper and red pepper on the bottom half of each medallion. Replace top half and heat in oven 1½ minutes.
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Service:
Fry cornmeal cubes and drain.
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Place stuffed medallion on dinner plate and top with 2½ ounces barbecue sauce.
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Place 7-9 cornmeal cubes on plate and drizzle with additional barbecue sauce, poblano puree and red pepper puree.
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