TURKEY AND POLENTA CASSEROLE

TURKEY AND POLENTA CASSEROLE image

Categories turkey

Yield 8 servings

Number Of Ingredients 11

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2 medium-size zucchini (about 8 ounces each)
Salad oil
1 1/2 pounds ground turkey
1 large onion, chopped
Salt
One 14 1/2-ounce can Italian-style stewed tomatoes
One 8-ounce can tomato sauce
1/2 cup loosely packed unsalted dried tomatoes (about 1 ounce), chopped
2 1/2 cups low-fat milk (1%)
2 cups cornmeal
One 8-ounce package part-skim shredded mozzarella cheese (2 cups)

Steps:

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. 2. 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. 3. 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. 4. 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. 5. Grease 13" by 9" 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.