Best Turkey And Polenta Casserole Recipes

OLE POLENTA CASSEROLE

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.

TURKEY POLENTA

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.

MEATBALL AND POLENTA CASSEROLE

Steps:

• Preheat the oven to 425 degrees F.
• For the polenta: Heat the butter in a large Dutch oven over medium-high heat. Add the oregano, garlic and onions. Cook until softened and fragrant, about 5 minutes. Pour in the chicken stock along with 1 cup of water and bring to a boil.
• Slowly add the cornmeal while whisking constantly to avoid clumping. Cook, stirring frequently, until thickened, about 20 minutes. Stir in the cream, ricotta and Parmesan. Season with salt and pepper. Cover and set aside off the heat.
• For the meatballs: Add the beef and pork to a large mixing bowl. Add the breadcrumbs, milk, parsley, eggs, 3/4 cup of the Parmesan, half the garlic, 1/2 teaspoon salt and some pepper. Using clean hands, mix together until well combined. Use a scoop or your hands to form 20 evenly sized meatballs. Set them aside on a plate or baking sheet.
• Add the tomatoes, olive oil, basil, oregano and remaining garlic to a 9-by-13-inch baking dish and give everything a quick stir. Transfer the meatballs to the baking dish and bake until browned, about 15 minutes. Transfer the meatballs and any pan juices to a large bowl.
• For the casserole: Transfer the reserved polenta to the baking dish you just used to bake the meatballs. Place the meatballs on top of the polenta, reserving any liquid or tomatoes in the bowl. Sprinkle the remaining 3/4 cup Parmesan over the top of the casserole and bake until bubbly and golden brown, about 40 minutes.
• When you are just about ready to serve, pour the pan juices into a saucepan and warm over medium heat.
• Sprinkle the casserole with more grated Parmesan and chopped parsley. Serve with the warmed pan sauce on the side.
• Freezer directions: Once the casserole is assembled, do not bake it. Allow the casserole to cool completely and allow the reserved sauce and tomatoes from cooking the meatballs to do the same in a separate container. This will take 45 minutes to 1 hour.
• Wrap the casserole in plastic wrap and then foil. Put the sauce in a separate freezer-safe container. Label, date and freeze both until ready to eat.
• To cook, allow both the casserole and sauce to thaw completely in the refrigerator, preferably overnight.
• Preheat the oven to 425 degrees F. Bake the unwrapped casserole until bubbly and golden brown, about 40 minutes. Reheat the sauce in a saucepan over medium heat until heated through.

MEXICAN POLENTA PIE

Steps:

• preheat oven to 375°F.
• In a skillet cook onion, sweet pepper,and garlic in 1 tablespoon hot oil until tender.
• Add turkey, chili powder, cumin and cayenne.
• Cook until turkey is no longer pink, stirring to break up meat.
• Add beans, undrained tomatoes and salsa.
• Bring to boiling; reduce heat.
• Simmer gently 15 minutes.
• Meanwhile, grease a 3-quart rectangular baking dish with the remaining 1 tablespoon oil.
• Cut 1 tube polenta into 1/2-inch cubes; press evenly into prepared baking dish.
• Halve remaining polenta lengthwise and cut into 1/2-inch thick slices; set aside.
• Sprinkle 1 cup of cheese over polenta in dish.
• Top with meat mixture.
• Arrange sliced polenta over meat; sprinkle with remaining cheese and fresh tomato.
• Bake, uncovered, for 35 minutes or until bubbly.
• Sprinkle with cilantro.
• Let stand 15 to 20 minutes before serving.
• Makes 12 servings.