Turkey And Vegetable Ragout With Warm Polenta Rounds #A1 - cooking recipe

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

Preparation

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.