1cupQuick-Cook Polenta (also known as fine cornmeal)
1teaspoonplus 1/4 teaspoon kosher salt
Instructions
Heat the butter and oil in a sauté pan over medium heat and cook the bell pepper and onion for 3 minutes. Add the garlic and cook another 2 minutes or until vegetables are soft.
Add the okra, turkey, cilantro and chicken stock. Cook until all the ingredients are heated through.
Bring water and 1 teaspoon of the salt to a boil. Add the polenta in a slow stream and reduce heat to a simmer. Cook the polenta for 6-8 minutes or according to the package directions.
In a deep casserole dish, place a layer of polenta and smooth the top.
Place a layer of turkey mixture to cover polenta.
Make another layer of polenta and then top with the remaining turkey mixture.
Serve immediately or refrigerate and reheat in a 350 degree oven for 20 minutes or until heated through.
*If you can’t find quick-cook polenta, you can also make this recipe with fine cornmeal. Just note that the cooking time will increase to 30 minutes.