This was something different for us, and it ended up being pretty good! I don’t cook with polenta too much (and I am not sure why, because I love it!). I left off the mushrooms because my 10 year old hates them. I substituted vegetarian beef crumbles (Trader Joe’s brand) for the ground turkey. This was just really tasty. I served it with a green salad and some crusty bread.
Cheesy Polenta Skillet
time needed: 20 min.
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 (I used vegetarian beef crumbles instead)
2 cups sliced fresh cremini mushrooms (about 6 oz.) – I omitted
1 cup finely chopped red onion
5 garlic cloves, thinly sliced
1 1/2 cups lower-sodium marinara sauce
2 tablespoons chopped fresh oregano
1 tablespoon red wine vinegar
2 ounces preshredded part-skim mozzarella cheese (about 1/2 cup)
1 ounce Parmesan cheese, grated (about 1/4 cup)
Preheat broiler with oven rack in top position.
Heat 2 teaspoons oil in a 10-inch oven-proof skillet over medium-high. Add polenta slices; cook slices 4 minutes on each side or until golden brown. Remove pan from heat.
Heat remaining 2 teaspoons oil in a medium saucepan over medium-high. Add turkey; cook 7 minutes or until browned, stirring to crumble. Add mushrooms, onion, and garlic; cook 6 minutes. Stir in marinara sauce, oregano, and vinegar; cook 5 minutes. Pour turkey mixture over polenta in skillet. Sprinkle mozzarella and Parmesan cheeses over pan. Place pan in oven; broil 2 minutes or until cheese is melted and browned.