Ingredientes para Turkey And Vegetable Ragout With Warm Polenta Rounds A1
- Extra Virgin Olive Oil
- 1 medium onion, chopped
- Garlic Cloves
- 1 lb ground turkey
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Plum Tomatoes
- 2 medium zucchini, diced
- A.1. Original Sauce
- 1/4 cup tomato sauce
- 2 tablespoons lemon juice
- Fresh Italian Parsley
- 1 (14 ounce) tube polenta
- 4 ounces crumbled goat cheese
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Cómo preparar Turkey And Vegetable Ragout With Warm Polenta Rounds A1
- Heat 1 tablespoon olive oil in a large pan over medium heat.
- Sauté 1 medium onion (chopped) for 3 minutes until softened.
- Add 2 cloves garlic (minced) and sauté for 1 minute until fragrant.
- Add 1 lb ground turkey to the pan.
- Sprinkle with 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Cook until browned, stirring occasionally (about 5-7 minutes).
- Add 1 (28 ounce) can crushed tomatoes, 2 medium zucchini (diced), and 1/4 cup chopped fresh parsley.
- Cook for 5-7 minutes, or until zucchini is tender.
- Stir in 1/2 cup A.1. Original sauce, 1/4 cup tomato sauce, and 2 tablespoons lemon juice.
- Simmer for 5 minutes to allow flavors to meld.
- While the ragout simmers, heat the remaining 2 tablespoons olive oil in a separate large non-stick pan over medium heat.
- Slice 1 (14 ounce) tube of polenta into 8 equal-width rounds.
- Place polenta slices in the pan in a single layer.
- Cook for 5 minutes per side, or until golden brown and heated through.
- To serve, spoon the turkey and vegetable ragout over the polenta rounds.
- Top with 4 ounces crumbled goat cheese.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
21g
Fat
26g
Carbs
46g
