Turkey And Polenta Casserole Recipes

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TURKEY BOLOGNESE POLENTA NESTS



Turkey Bolognese Polenta Nests image

This delicious appetizer combines two of my favorite foods, polenta and bolognese meat sauce, uniting them into one incredibly tasty bite! -Lidia Haddadian, Pasadena, California

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 2 dozen.

Number Of Ingredients 12

3-1/2 cups chicken stock, divided
1 cup yellow cornmeal
3/4 cup grated Parmigiano-Reggiano cheese, divided
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 cup chopped onion
3 garlic cloves, minced
1/2 pound ground turkey
1/3 cup tomato paste
1-1/2 teaspoons Italian seasoning

Steps:

  • Preheat oven to 350°. Coat 24 mini muffin cups with cooking spray. Set aside., In a large heavy saucepan, bring 3 cups chicken stock to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from sides of pan, 15-20 minutes (mixture will be very thick). Stir in 1/2 cup cheese, cream, salt and pepper. Spoon 2 tablespoons polenta mixture into each mini muffin cup. As polenta cools, press an indentation in center of each with the end of the wooden spoon handle to create a nest shape. Set aside. Wipe out pan., In same saucepan, heat oil over medium-high heat. Add onion; saute until translucent, 2-3 minutes. Add garlic; cook 1 minute longer. Add turkey; saute until no longer pink. Stir in tomato paste, Italian seasoning and remaining chicken stock. Cook, stirring occasionally, until thickened, about 5 minutes., Fill each polenta indention with about 2 teaspoons turkey mixture. Sprinkle with remaining cheese; bake until edges are golden, 25-30 minutes. Remove from oven; cool at least 10 minutes before removing from muffin cups. May be refrigerated or frozen for later use.

Nutrition Facts : Calories 80 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 154mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

TURKEY POLENTA



Turkey Polenta image

This dish is perfect for left-over turkey or chicken. I have used frozen corn kernels in the winter and my boys really love this spice of this. Serve with a salad or a green vegetable and you have a quick and easy meal.

Provided by mary winecoff

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon butter
1 small onion, chopped
1 large poblando chile, seeded and chopped
1 jalapeno chile, seeded and chopped
1 cup corn kernel
4 cups chicken broth
1 1/2 cups uncooked polenta or 1 1/2 cups yellow cornmeal
1 1/2 cups cooked turkey or 1 1/2 cups chicken, chopped
1 cup cheddar cheese, shredded

Steps:

  • In a large saucepan, melt the butter over medium heat. Stir in the onion, chilies, and corn. Cook, stirring occasionally, until onions are softened, about 10 minutes. Remove from heat.
  • Add the broth, polenta and turkey. Stir well, Bring to a boil over medium heat. Cook, stirring constantly 8 to 10 minutes. Stir in the cheese until melted. Serve hot.

Nutrition Facts : Calories 482, Fat 18.2, SaturatedFat 9.3, Cholesterol 77.2, Sodium 1014.5, Carbohydrate 48.1, Fiber 4.8, Sugar 2.6, Protein 32.7

CHEESY POLENTA CASSEROLE



Cheesy Polenta Casserole image

A fairly quick and simple recipe that utilizes store bought sauce and polenta to save time for busy folks. This casserole is VERY rich, so use small servings. Feel free to add more ingredients to the simmering sauce to suit your own tastes.

Provided by DOCTOR KITTEN

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 50m

Yield 6

Number Of Ingredients 9

1 teaspoon olive oil
1 green bell pepper, chopped
¼ teaspoon minced garlic
2 green onions, chopped
1 (14 ounce) jar marinara sauce
¼ cup shredded fontina cheese
¾ cup shredded provolone or mozzarella cheese
1 (16 ounce) tube ready-made polenta, cut into 1/4-inch slices
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 8x8-inch casserole dish with cooking spray and set aside.
  • Heat olive oil in a saucepan over medium-high heat. Stir in green pepper, garlic, and green onions; cook until the pepper softens, about 3 minutes. Pour in marinara sauce and simmer 5 to 7 minutes, stirring occasionally.
  • Mix together fontina and provolone in a bowl. Spread a thin layer of sauce over the bottom of the prepared baking dish. Arrange 1/3 of the polenta slices in the dish, top with 1/3 the fontina and provolone mixture. Spread a thin layer of sauce over cheese. Repeat layers twice. Top casserole with Parmesan cheese.
  • Bake in preheated oven until cheese is bubbly and golden brown, about 25 minutes.

Nutrition Facts : Calories 233.2 calories, Carbohydrate 22.3 g, Cholesterol 25.2 mg, Fat 10.8 g, Fiber 2.9 g, Protein 11.5 g, SaturatedFat 5.7 g, Sodium 808.7 mg, Sugar 7.4 g

OLE POLENTA CASSEROLE



Ole Polenta Casserole image

With plenty of ground beef and cheese, this layered bake goes over big on the dinner table. Adjust the amount of hot pepper sauce to suit your taste.-Angela Biggin, Lyons, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 14

1 cup yellow cornmeal
1 teaspoon salt
4 cups water, divided
1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1/2 pound sliced fresh mushrooms
1 teaspoon each dried basil, oregano and dill weed
Dash hot pepper sauce
1-1/2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Steps:

  • For polenta, in a small bowl, whisk cornmeal, salt and 1 cup water until smooth. In a large saucepan, bring remaining water to a boil. Add cornmeal mixture, stirring constantly. Bring to a boil; cook and stir until thickened, about 3 minutes. , Reduce heat to low; cover and cook for 15 minutes. Divide mixture between 2 greased 8-in. square baking dishes. Cover and refrigerate until firm, about 1-1/2 hours., In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, mushrooms, herbs and hot pepper sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened., Loosen 1 polenta from sides and bottom of dish; invert onto a waxed paper-lined baking sheet and set aside. Spoon half of the meat mixture over the remaining polenta. Sprinkle with half the mozzarella and half the Parmesan cheese. Top with reserved polenta and remaining meat mixture., Cover and bake at 350° until heated through, 40 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, 5 minutes longer. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 345 calories, Fat 14g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 874mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 4g fiber), Protein 25g protein.

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