2 cups skim milk
1 pinch plus 1/2 teaspoon salt
1 cup insteant polenta
1 tablespoon olive oil
1 green pepper, diced
1 cup chopped onion
2 cloves garlice, munced
1/2 teaspoon oregano
1/2 teaspoon basil
1 lb. lean ground turkey
2 (14.5 oz) cans diced tomato
1 cup part-skim ricotta
1 cup light mozzarella, shredded
Preheat the oven to 350 degrees. Coat an 11-by-9-inch baking dish with cooking spray.
Bring milk & 1 cup water nearly to a boil. Add pinch of salt and polenta. Stir, reduce heat to a simmer, cover pan and let cook for 3 minutes. Remove from heat and stir. Transfer to baking disk and let cool.
Meanwhile, heat olive oil in a large, nonstick skillet over medium high. Add green pepper, onion, garlic, oregano and basil and cook, stirring occasionally (3 minutes or until veggies soften). Add turkey and 1/2 teaspoon salt and cook, breaking turkey up, for three minutes (or until no longer pink). Stir in the tomato and let simmer 7-8 minutes or until thickened.
Spread the polenta, which by now may be cool enough to handle, even;y across the pan. Wet your hands and pat the surface lightly to make a nice even layer. Top with an even laywer of the ricotta. Spoon the turkey mixture over the top and sprinkle with mozzarella.
Bake for 3 minutes or until cheese is melted. Makes 6 servings. 389 calories, 33g protien, 35 carbs, 5g fiber, 13g fat (5 grams sat. fat) 68mg cholesterol, 652 mg sodium
This should come out like more of a casserole. I'm going to make it for myself later this week and seperate it into rubbermaid containers to take to work as lunch. I may also try freezing some of it to see how that goes.