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
⅓
cup crumbled feta or goat cheese
⅓
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.