Turkey and Vegetable Ragout With Warm Polenta Rounds #A1

A.1. Original Sauce Recipe Contest Entry. My ragout features ground turkey simmered in a delicious A.1. sauce, with fresh tomatoes and zucchini. It is served over warm golden polenta, and finished with creamy goat cheese. This dish is comforting and perfect for a weeknight meal!

• Ready In: 45 mins
• Serves: 4
• Yields: 4

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

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. Add ground turkey to pan. Sprinkle with Italian seasoning, salt and pepper. Let cook until browned, stirring occasionally.
3. Add tomatoes and zucchini to the meat. Let cook for 5 minutes, or until zucchini is softened.
4. Add A.1. Original Sauce, tomato sauce, lemon juice and chopped parsley. Stir well and let simmer for 5 minutes.
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. 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. To serve, spoon turkey and vegetable ragout over polenta. Top with crumbled goat cheese.