Turkey and Polenta Casserole

Dice zucchini. In nonstick 12-inch skillet over medium-high heat, in 1 tablespoon hot salad oil, cook zucchini until lightly browned and tender; remove to bowl. In same skillet in 1 tablespoon hot salad oil, cook ground turkey, onion, and 1 teaspoon salt until turkey is browned and onion is tender. Stir stewed tomatoes, tomato sauce, dried tomatoes, and 1/2 cup water into turkey mixture; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes to blend flavors, stirring occasionally. Remove skillet from heat; stir in zucchini. Preheat oven to 450 degrees F. In 3-quart saucepan over high heat, heat milk, 3/4 teaspoon salt, and 3 1/2 cups water to boiling. With wire whisk or fork, gradually stir in cornmeal, stirring constantly to prevent lumping. Reduce heat to low; simmer 10 minutes, stirring constantly, until polenta is very thick. Grease 13-inch by 9-inch glass baking dish. Spread half of polenta in baking dish; top with half of turkey mixture, then half of shredded cheese. Repeat. Bake casserole 20 minutes or until cheese on top is lightly browned.