Prep and cook time: 1 hour Serves 6-8
2 cups of polenta (coarse cornmeal in bulk section) or Bob's Red Mill Polenta
1 24-ounce package of bone broth plus 3 cups filtered water (OR six cups water)
3 tablespoons oregano, minced
1 teaspoon thyme, minced
2 teaspoons sea salt
1½ pounds ground turkey
1 yellow onion, chopped
2 tablespoons avocado oil
4 cloves garlic, minced
1 small jar marinara
2 tablespoons parmesan, grated
In a large pot, bring 12 cups of broth and water to a boil. Slowly add polenta, stir, and turn down to low heat. Continue to stir until thick. Add fresh herbs and sea salt. Set aside.
Preheat oven to 350 degrees. Sauté turkey and onions in oil and cook for five minutes; add garlic. Continue to sauté until meat is golden brown. Spread the turkey mixture in the bottom of a 9×13-inch glass casserole dish. Spread marinara over the turkey, then layer the cooked polenta. Sprinkle parmesan on top along with more fresh herbs, if desired. Bake in oven for 10 minutes.