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Nutrition Facts
Serving Size 341 g
(Approx. 4 Servings)
Amount Per Serving
Calories 330 Calories From Fat 130
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 100 mg 33%
Sodium 480 mg 20%
Total Carbohydrate 23 g 8%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 26 g
Vitamin A 25% Iron 25%
Vitamin C 35% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Quick Tomato & Basil Turkey with Baked Polenta
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

18 Oz San Gennaro Traditional Italian Polenta, cut into 8 equal rounds
6 Tsp H-E-B Tuscan Herb Finishing Butter Spread, or as needed
4 Tsp grated Parmesan cheese
1 Lb lean ground turkey
2 Tbsp Gourmet Garden Basil Stir-In Paste
1 Pt H-E-B Flavor Bombs Sweet Cherry Tomatoes
2 garlic cloves, minced
4 Tbsp Central Market Aged Balsamic Vinegar of Modena
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Preheat oven to 400ºF and line a baking sheet with foil or parchment. Place polenta rounds on baking sheet then top with a half teaspoon of butter and sprinkle of Parmesan.
Place pan in oven and bake 15 to 20 minutes or until edges are browned.
Meanwhile, place a large non-stick pan over medium heat. Lightly coat with non-stick spray then add in an additional 1 teaspoon of butter followed by ground turkey.
Brown turkey 10 minutes, breaking it up as it cooks. Then add in basil, tomatoes and garlic. Continue to cook until tomatoes begin to blister. Drizzle with vinegar, season to taste then remove from heat.
To serve, place 2 polenta rounds in a bowl, resting or leaning one at an angle on the other. Top with a generous portion of turkey tomato mixture. Garnish with additional cheese or fresh basil.


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