Turkey Olive Polenta Lasagna


  • 3 cups water
  • 1 cup Polenta
  • 1 1/4 cups California Black Ripe Olives, sliced
  • 1 tablespoon olive oil
  • 1 1/4 pounds ground turkey
  • 1 (26 oz.) jar prepared marinara sauce
  • 1 1/2 cups grated Italian blend cheese


  1. Bring water to a boil in a medium sized saucepan.
  2. Whisk in polenta, turn heat down to a low simmer and cook for 30 minutes, stirring occasionally with a wooden spoon.
  3. Remove from heat and mix in 1 cup of California Ripe Olives.
  4. Pour onto a lightly greased foil-lined baking sheet. Top with a piece of plastic wrap and flatten into a 11-inch by 17-inch rectangle. Set aside to cool and set for 10 minutes.
  5. While polenta is setting, heat oil in a large, high sided sauté pan over medium high heat.
  6. Stir in turkey and cook for 5-6 minutes until lightly browned.
  7. Add 2 1/2 cups marinara sauce and cook until heated through.
  8. Remove plastic wrap covering and cut polenta into 3 (approximately 11-inch by 5 1/2-inch) pieces.
  9. Place one piece onto the bottom of a lightly greased 7-inch by 11-inch baking dish.
  10. Top with 1/2 of the turkey mixture and 1/2 cup of grated cheese. Repeat to create one more layer.
  11. Top with third piece of polenta. Cover with remaining marinara sauce, cheese blend and California Ripe Olives.
  12. Cover with foil and bake in a 450°F oven for 15 minutes.
  13. Uncover and continue to bake for 5-10 minutes until golden and bubbly. Allow to stand for at least 5 minutes before cutting into six servings.