Turkey And Vegetable Ragout With Warm Polenta Rounds #A1

• 3 tablespoons extra virgin olive oil, divided use
• 1 small onion, chopped
• 4 garlic cloves, minced
• 1 1/4 lbs ground turkey
• 1 teaspoon italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 plum tomatoes, diced
• 1 medium zucchini, diced
• 1/3 cup A.1. Original Sauce
• 1/2 cup jarred tomato sauce
• 1 tablespoon lemon juice
• 1/4 cup chopped fresh Italian parsley
• 24 ounces pre-cooked polenta, tube
• 1/4 cup crumbled goat cheese

1. In a large pan, heat 1 tablespoon of the olive oil over medium heat. Saute onion for 3 minutes. Add garlic and saute for 1 minute.
2. Add ground turkey to pan. Sprinkle with Italian seasoning, salt and pepper. Let cook until browned, stirring occasionally.
3. Add tomatoes and zucchini to the meat. Let cook for 5 minutes, or until zucchini is softened.
4. Add A.1. Original Sauce, tomato sauce, lemon juice and chopped parsley. Stir well and let simmer for 5 minutes.
5. In a large non-stick pan, heat remaining 2 tablespoons of olive oil over medium heat. Slice tube of polenta into 8 rounds of equal width.
6. Place polenta slices into pan in a single layer. Let cook until golden on 1 side, about 5 minutes. Flip over with a spatula. Cook until golden on other side.
7. To serve, spoon turkey and vegetable ragout over polenta. Top with crumbled goat cheese.

extra virgin olive oil, onion, garlic, ground turkey, italian seasoning, salt, pepper, tomatoes, zucchini, original sauce, tomato sauce, lemon juice, fresh italian parsley, polenta, goat cheese

Taken from www.food.com/recipe/turkey-and-vegetable-ragout-with-warm-polenta-rounds-a1-517995 (may not work)