Turkey and Vegetable Ragout With Warm Polenta Rounds #A1

• tablespoons extra virgin olive oil↗3

  divided use

• small onion↗1

  chopped

• garlic cloves↗4

  minced

• lbs ground turkey↗1 1⁄4
• teaspoon italian seasoning↗1
• teaspoon salt↗1⁄4
• teaspoon pepper↗1⁄4
• plum tomatoes↗2

  diced

• medium zucchini1

  diced

• cup A.1. Original Sauce1⁄3
• cup jarred tomato sauce↗1⁄2
• tablespoon lemon juice↗1
• cup chopped fresh Italian parsley1⁄4
• ounces pre-cooked polenta, tube↗24
• cup crumbled goat cheese↗1⁄4

Step-by-step instructions

1. 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. 2

   Add ground turkey to pan. Sprinkle with Italian seasoning, salt and pepper. Let cook until browned, stirring occasionally.

3. 3

   Add tomatoes and zucchini to the meat. Let cook for 5 minutes, or until zucchini is softened.

4. 4

   Add A.1. Original Sauce, tomato sauce, lemon juice and chopped parsley. Stir well and let simmer for 5 minutes.

5. 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. 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. 7

   To serve, spoon turkey and vegetable ragout over polenta. Top with crumbled goat cheese.