ingredients
directions
Position oven rack 6-inches (15 cm) from broiler. Preheat broiler.
In a large non-stick skillet, melt butter over medium-high heat and brown polenta slices on both sides, about 4 minutes per side. Place into a 13 x 9-inch (3 L) glass baking dish.
In same skillet, brown turkey meat over medium-high heat, breaking up with a spoon, for about 5 minutes or until no longer pink and lightly browned. Stir in tomato sauce, roasted red peppers and garlic; bring to a boil, reduce heat and simmer for 2 minutes. Transfer to small bowl.
In a bowl, mix Canadian Ricotta cheese, pesto, lemon zest and pepper. Place spinach leaves on polenta slices and spread evenly with Ricotta mixture. Spoon turkey mixture on top and sprinkle with Canadian Oka cheese.
Broil for 2 minutes or until cheese is golden brown.