Polenta Turkey Bake

This recipe for polenta turkey bake is a combination of ground turkey, garlic, onion, golden mushroom soup and Italian seasoning is sautéed and spooned into a baking dish. It’s topped with prepared polenta slices and baked to perfection for a hearty, delicious meal that’s an absolute winner!  Ted and I are fans of polenta and enjoyed this recipe very much!

Serves 6


  • 1 1/2  pounds 99% fat free ground turkeyor ground chicken breast (98% lean)
  • 2 cloves garlic, chopped
  • 3/4 teaspoon Italian seasoning, crushed
  • 1 tablespoon olive oil
  • 1 large onion, cut in half and sliced (about 1 cup)
  • 1 package (about 10 ounces) fresh spinach
  • 1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Healthy Request® Golden Mushroom
  • 1/2 cup non fat milk
  • 1 tube (about 18 ounces) prepared polenta, cut crosswise into 6 slices
  • 2 tablespoons grated Parmesan cheese.

How to Make It

Step 1

Heat the oven to 375°F.

Step 2

Cook the turkey, half the garlic and the Italian seasoning in a 12-inch nonstick skillet over medium-high heat until the turkey is browned, stirring often to separate meat.  Spoon the turkey mixture into an 11x8x2-inch baking dish.

Step 3

Heat the oil in the skillet over medium heat.  Add the onion and cook for 5 minutes or until tender-crisp, stirring occasionally.  Add the spinach and remaining garlic and cook for 3 minutes or until the spinach is wilted, stirring occasionally.

Step 4

Spoon the spinach mixture over the turkey mixture.   Stir the soup and milk in a small bowl.  Pour over the spinach mixture.  Top with the polenta.

Step 5

Bake for 15 minutes.  Sprinkle the polenta with the cheese.

Step 6

Bake for 10 minutes or until hot.


262 calories for a serving, 6 grams of fat, 485 grams sodium, 31.8 grams of protein, fiber 2.3 grams.


Original recipe from Campbell’s Kitchen


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