Cheesy Polenta Skillet
Thanks to its firm consistency, precooked polenta (usually sold in tube form) can be seared, toasted, or even layered and baked like a lasagna. We keep the slices on the thick side so they have a creamy texture when heated through. A little ground turkey goes a long way in this dish; stir the rest into chili, make burger patties, or use as a filling for lettuce cups.
In addition to mushrooms, this dish is a great canvas for any vegetables you have on hand, such as sliced greens or chopped cauliflower or broccoli.
Prep Time: 15 Mins
Total Time: 20 Mins
Yield: Serves 4 (serving size: 1 polenta slice and about 1 cup sauce)
Ingredients
- 4 teaspoons olive oil, divided
- 8 ounces tube polenta, cut into 4 (3/4-inch thick) slices (about half of an 18-oz. tube)
- 6 ounces ground turkey
- 2 cups sliced fresh cremini mushrooms (about 6 oz.)
- 1 cup finely chopped red onion
- 5 garlic cloves, thinly sliced
- 1 1/2 cups lower-sodium marinara sauce (such as Dell ‘Amore)
- 2 tablespoons chopped fresh oregano
- 1 tablespoon red wine vinegar
- 2 ounces preshredded part-skim mozzarella cheese (about 1/2 cup)
- 1 ounces Parmesan cheese, grated (about 1/4 cup)
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