Turkey and Vegetable Ragout With Warm Polenta Rounds #A1
polenta, turkey, tomatoes, tomato, onion, sauce, goat cheese, lemon juice, parsley, garlic, zucchini, seasoning
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
Directions for Turkey and Vegetable Ragout With Warm Polenta Rounds #A1 recipe
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. Add ground turkey to pan. Sprinkle with Italian seasoning, salt and pepper. Let cook until browned, stirring occasionally. Add tomatoes and zucchini to the meat. Let cook for 5 minutes, or until zucchini is softened. Add A.1. Original Sauce, tomato sauce, lemon juice and chopped parsley. Stir well and let simmer for 5 minutes. 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. 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. To serve, spoon turkey and vegetable ragout over polenta. Top with crumbled goat cheese.
Read the full directions on Food.com
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