Polenta with Roasted Turkey and Vegetable Ratatouille

For a wonderful vegetarian entree, omit the turkey and replace it with more vegetables.
Servings 8
Prep Time


  • 4 cups Water
  • 4 tsp kosher salt, divided
  • 1 1/2 tsp black pepper, divided
  • 1 1/3 cups Colavita Polenta Cornmeal
  • 2 cups shredded Asiago cheese, divided
  • 4 tsp chopped fresh parsley, divided
  • 4 tsp chopped fresh thyme, divided
  • no stick cooking spray
  • 2 tbsp Vegetable Oil
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 3/8 tsp cayenne pepper
  • 30 ounce chopped tomatoes, drained
  • 1 1/2 cups frozen shoepeg white corn
  • 2 tbsp chopped garlic
  • 3 cups torn roasted turkey optional


  1. In medium saucepan over medium-high heat, bring water, 2 teaspoons salt and 1 teaspoon pepper to a rapid boil. Slowly whisk polenta into water until incorporated. Reduce heat to low; continue stirring until thickened (about 3-4 minutes). Fold in 1/2 cup Asiago cheese and 1 teaspoon each parlsey and thyme. Spray 9x13-inch baking dish with no stick cooking spray; spread polenta into prepared baking dish. Set aside. Heat oil in Dutch oven over medium-high heat. Add onion, peppers, celery, carrot, cayenne and remaining salt and pepper. Saute, stirring frequently until onions are translucent (about 8-10 minutes). Add tomatoes, corn and garlic. Cook until almost all of the liquid is evaporated and vegetables are tender (about 9-11 minutes). Stir in turkey (optional), 3 teaspoons thyme and 3/4 cup Asiago cheese. Spread ratatouille over polenta. Sprinkle remaining cheese over ratatouille. May be refrigerated, covered, several hours or overnight.
  2. To Bake: Bake, covered, in a preheated 350 F oven for 30 minutes. Uncover and continue baking 15 minutes or until heated through. Sprinkle with remaining 3 teaspoons parsley.
  3. Tip: Use leftover turkey or rotisserie turkey breast from our deli.