Polenta Turkey Casserole

Adapted from The Whole Journey


2     cups (350 g) of polenta (coarse cornmeal) or use prepared polenta, if short on time
1      24-ounce (700 ml)  of chicken stock or broth plus 3 cups filtered water (or 1.4L water) 
3      tablespoons oregano, minced
1      teaspoon thyme, minced
2      teaspoons sea salt
1½   pounds (680 g)  ground turkey
1      yellow onion, chopped
2      tablespoons grapeseed, olive or avocado oil
4      cloves garlic, minced
1      jar marinara
2     tablespoons parmesan, grated

In a large pot, bring broth and water to a boil. Slowly add polenta, stir, and reduce to low heat. Continue to stir until thick. Add fresh herbs and sea salt. Set aside. 

Preheat oven to 350° F (180° C)  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 9x13-inch (33x23 c) 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.

I prefer additional marinara, heated and served as an additional sauce.