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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 6 |
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Polenta with anything is wonderful! This is from Cooking Light, October 2005. Ingredients:
1 (26 ounce) jar marinara sauce, divided |
1 teaspoon olive oil |
1 cup chopped onion |
1/2 chopped red bell pepper |
1 cup ground turkey, crumbled |
1 cup chopped mushroom |
1/2 cup chopped zucchini |
2 garlic cloves, minced |
italian seasoning, to sprinkle |
1 (16 ounce) package polenta, cut into 18 slices |
1/2 cup shredded part-skim mozzarella cheese |
Directions:
1. Preheat oven to 350ºF.
2. Spoon 1/2 cup marinara sauce into an 8 square baking dish to cover bottom, and set aside.
3. Heat oil in a large nonstick skillet over medium-high heat.
4. Add onion and bell pepper; sauté 4 minutes or until tender.
5. Stir in sausage; cook 2 minutes.
6. Add mushrooms, zucchini, garlic and Italian seasononing; saute 2 minutes or until mushrooms are tender, stirring frequently.
7. Add marinara sauce; reduce heat, and simmer 10 minutes.
8. Arrange 9 polenta slices over marinara in baking dish, and top evenly with half of vegetable mixture.
9. Sprinkle 1/4 cup of cheese over vegetable mixture; arrange remaining polenta over cheese.
10. Top the polenta with remaining vegetable mixture, and sprinkle with remaining 1/4 cup cheese.
11. Cover and bake for 30 minutes.
12. Uncover and bake an additional 15 minutes or until bubbly.
13. Let stand 5 minutes.
14. Serve with a nice Chianti or other robust red wine.
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