1 package (24 ounces) prepared polenta
3 tablespoons grated Parmesan cheese
10 ounces sliced roast turkey breast, torn into bite-size pieces
1 cup frozen peas
3 cups bottled mushroom marinara sauce
1 Preheat the oven to 425°F. Spray a 7 x 11-inch baking dish with nonstick cooking spray. Cut the polenta into 12 slices. Arrange the polenta slices, slightly overlapping, in the baking dish.
2 Sprinkle the Parmesan over the polenta. Scatter the turkey and peas over the Parmesan. Pour the marinara sauce on top. Cover with foil and bake until the polenta is piping hot and the sauce is bubbly, about 20 minutes. Makes 6 servings
PER SERVING 247 calories, 1.4g total fat (0.7g saturated), 42mg cholesterol, 4g dietary fiber, 35g carbohydrate, 21g protein, 771mg sodium
Good source of: niacin, selenium
Though polenta is not difficultto make (it's only cornmeal cooked in water), it can be quite time-consuming, requiring constant stirring of the cornmeal for a good 30 minutes or so. Luckily, you can buy precooked polenta. It comes in a large sausage-shaped package and can be found in the refrigerated case of many supermarkets. With some good quality roast turkey from the deli counter and a flavorful bottled marinara sauce (we used one with mushrooms), you can have this Italian-style casserole ready to eat in about 25 minutes.
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimuma benefit for your arthritic hands. However, some foodslike canned beanscan hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.