Dinner: Turkey and Polenta Casserole

Ingredients

2 medium-size zucchini
2 tbsp. salad oil
1 1/2 lb. ground turkey
1 large onion
1 tsp. salt
1 can Italian-style stewed tomatoes
1 can tomato sauce
1/2 c. loosely packed unsalted dried tomatoes
2 1/2 c. low-fat milk
2 c. cornmeal
1 package shredded part-skim mozzarella cheese

Instructions

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.

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