Ingredients:
1 (26 ounce) jars marinara sauce, divided
1 teaspoon olive oil
1 cup chopped onions
1/2 chopped red bell peppers
1 cup ground turkey, crumbled
1 cup chopped mushrooms
1/2 cup chopped zucchini
2 garlic cloves, minced
italian seasoning, to sprinkle
1 (16 ounce) packages polenta, cut into 18 slices
1/2 cup shredded part-skim mozzarella cheese
Directions:
Preheat oven to 350 F.
Spoon 1/2 cup marinara sauce into an 8″ square baking dish to cover bottom, and set aside.
Heat oil in a large nonstick skillet over medium-high heat.
Add onion and bell pepper; saute 4 minutes or until tender.
Stir in sausage; cook 2 minutes.
Add mushrooms, zucchini, garlic and Italian seasononing; saute 2 minutes or until mushrooms are tender, stirring frequently.
Add marinara sauce; reduce heat, and simmer 10 minutes.
Arrange 9 polenta slices over marinara in baking dish, and top evenly with half of vegetable mixture.
Sprinkle 1/4 cup of cheese over vegetable mixture; arrange remaining polenta over cheese.
Top the polenta with remaining vegetable mixture, and sprinkle with remaining 1/4 cup cheese.
Cover and bake for 30 minutes.
Uncover and bake an additional 15 minutes or until bubbly.
Let stand 5 minutes.
Serve with a nice Chianti or other robust red wine.
Servings: 6
Time preparation: 40 min.
Time total: 85 min.