Turkey And Vegetable Ragout With Warm Polenta Rounds #a1

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 3 tablespoons extra virgin olive oil, divided use
• 1 small onion, chopped
• 4 garlic cloves, minced
• 1 1/4 lbs ground turkey
• 1 teaspoon italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 plum tomatoes, diced
• 1 medium zucchini, diced
• 1/3 cup a.1. original sauce
• 1/2 cup jarred tomato sauce
• 1 tablespoon lemon juice
• 1/4 cup chopped fresh italian parsley
• 24 ounces pre-cooked polenta, tube
• 1/4 cup crumbled goat cheese

Recipe

• 1 in a large pan, heat 1 tablespoon of the olive oil over medium heat. saute onion for 3 minutes. add garlic and saute for 1 minute.
• 2 add ground turkey to pan. sprinkle with italian seasoning, salt and pepper. let cook until browned, stirring occasionally.
• 3 add tomatoes and zucchini to the meat. let cook for 5 minutes, or until zucchini is softened.
• 4 add a.1. original sauce, tomato sauce, lemon juice and chopped parsley. stir well and let simmer for 5 minutes.
• 5 in a large non-stick pan, heat remaining 2 tablespoons of olive oil over medium heat. slice tube of polenta into 8 rounds of equal width.
• 6 place polenta slices into pan in a single layer. let cook until golden on 1 side, about 5 minutes. flip over with a spatula. cook until golden on other side.
• 7 to serve, spoon turkey and vegetable ragout over polenta. top with crumbled goat cheese.