Sunday, June 21, 2009

Turkey Polenta Enchilada

Tonight's dinner was a recipe I made up that turned out to be a winner. I sliced up a roll of polenta, brushed both sides with olive oil, sprinkled with grated parmesean and baked at 400 for about 25 minutes. While the polenta was cooking I browned some turkey, added fresh corn kernals (2 whole ears), and a bottle of Trader Joes enchilada sauce. I let this simmer until the polenta was done then covered the polenta with the turkey and topped with low fat sour cream. Very yummy and easy!

No comments:

Post a Comment

Related Posts with Thumbnails