Thanks to its firm consistency, precooked polenta (usually sold in tube form) can be seared, toasted, or even layered and baked like a lasagna. We keep the slices on the thick side so they have a creamy texture when heated through. A little ground turkey goes a long way in this dish; stir the rest into chili, make burger patties, or use as a filling for lettuce cups. In addition to mushrooms, this dish is a great canvas for any vegetables you have on hand, such as sliced greens or chopped cauliflower or broccoli.
4 teaspoons olive oil, divided
8 ounces tube polenta, cut into 4 (3/4-inch thick) slices (about half of an 18-oz. tube)
Heat 2 teaspoons oil in a 10-inch oven-proof skillet over medium-high. Add polenta slices; cook slices 4 minutes on each side or until golden brown. Remove pan from heat.
Heat remaining 2 teaspoons oil in a medium saucepan over medium-high. Add turkey; cook 7 minutes or until browned, stirring to crumble. Add mushrooms, onion, and garlic; cook 6 minutes. Stir in marinara sauce, oregano, and vinegar; cook 5 minutes. Pour turkey mixture over polenta in skillet. Sprinkle mozzarella and Parmesan cheeses over pan. Place pan in oven; broil 2 minutes or until cheese is melted and browned.
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