food
Oka and Turkey Polenta Gratin
Canadian Oka and Ricotta cheese gratin with a filling of turkey, spinach, roasted red peppers and tomato sauce. An ideal dish for holiday entertaining!
Ingredients
| 1 tbsp (15 mL) | butter |
| 6 | slices 3/4-inch (2-cm) thick prepared polenta log (3-inch/7.5-cm) diameter |
| 8 oz (250 g) | extra lean fresh-ground turkey |
| 2/3 cup (150 mL) | tomato-basil pasta sauce |
| >1/3 cup (75 mL) | chopped roasted red peppers |
| 1 | clove garlic minced |
| 1 cup (250 mL) | smooth Canadian Ricotta cheese |
| 1 tbsp (15 mL) | prepared basil pesto |
| 2 tsp (10 mL) | finely grated lemon zest |
| 1/4 tsp (1 mL) | pepper |
| 1-1/2 cups (375 mL) | baby spinach leaves |
| 1 cup (250 mL) | hredded Canadian Oka cheese |
Instructions
- 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.
Nutritional information
Per serving
Energy: 305 calories
Protein: 18 g
Carbohydrate: 19 g
Fat: 19 g
Fibre: 1.4 g
Sodium: 519 mg
Top 5 nutrients provided by a serving of this recipe.
Nutrient % DV*
Calcium: 23% / 250 mg
Vitamin C: 31%
Vitamin B12: 29%
Zinc: 28%
Phosphorus: 27%
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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