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Leftover Turkey and Polenta Casserole

Leftover Turkey and Polenta Casserole
Prep Time
15 min
Cook Time
30 min
Yields
6 servings

Give leftover holiday turkey a Mediterranean twist by layering it with tomato sauce and polenta.

Courtesy of Jennifer Low.

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ingredients

olive oil for drizzling
¾
cup low-fat or regular cottage cheese (divided)
1
kg prepared polenta (sold in plastic-wrapped cylinders), cut into ¼-inch thick slices
1
cup tomato sauce (divided)
2
cup coarsely chopped leftover turkey
1
cup roasted red peppers (jarred variety is fine), coarsely chopped
1
green pepper, seeded, diced
cup crumbled feta or goat cheese
cup Parmesan cheese
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directions

Step 1

Preheat oven to 400 F.

Step 2

Drizzle couple teaspoons olive oil into bottom of 2-quart baking dish.

Step 3

Spread 1/4 cup cottage cheese in bottom of dish, then arrange half the polenta slices in a layer on top, slightly overlapping.

Step 4

Spread on half the tomato sauce.

Step 5

Follow by sprinkling on (in this order) all the turkey, roasted red pepper, green pepper, crumbled feta or goat cheese.

Step 6

Spoon over remaining tomato sauce and cottage cheese.

Step 7

Arrange remaining slices of polenta into layer to cover.

Step 8

Sprinkle with Parmesan cheese and drizzle with tablespoon olive oil.

Step 9

Bake on middle rack of oven 30 minutes, until edges are bubbly.

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My rating for Leftover Turkey and Polenta Casserole
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