Family Creamy Polenta Bake with Turkey, Roasted Eggplant and Oregano Ricotta Gratin

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the eggplant on a baking tray and toss it with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 20 minutes, stirring halfway through, until golden and tender.

2. 2

   While the eggplant roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the onion for 4 to 5 minutes until softened. Add the garlic and cook for 30 seconds more.

3. 3

   Add the ground turkey and cook for 6 to 8 minutes, breaking it up with a spoon, until no longer pink. Stir in the sweet paprika, 1/2 teaspoon dried oregano, the remaining salt, and the remaining pepper.

4. 4

   Add the crushed tomatoes, tomato paste, and 120 ml / 1/2 cup broth. Cook over medium heat for 8 minutes, stirring, until the sauce thickens. Fold in the roasted eggplant and fresh parsley, mix well, and turn off the heat.

5. 5

   In a medium saucepan, bring the remaining 600 ml / 2 1/2 cups broth to a boil. Gradually whisk in the polenta. Cook over low heat for 4 to 5 minutes, or according to package directions, until thickened. Remove from the heat and stir in the butter and 20 g / 3 tbsp grated Parmesan.

6. 6

   In a bowl, mix the ricotta, egg, mozzarella, the remaining dried oregano, and the remaining 15 g / 2 tbsp grated Parmesan until evenly combined.

7. 7

   Lower the oven temperature to 200 °C / 400 °F. Lightly grease a roughly 23 x 33 cm / 9 x 13 in baking dish with a few drops of the remaining oil.

8. 8

   Spread the hot polenta over the bottom of the dish. Top with the turkey and eggplant mixture. Spoon the ricotta mixture over the top in small dollops, then gently smooth it with a spoon.

9. 9

   Bake at 200 °C / 400 °F for 20 to 22 minutes, until the topping is set and golden around the edges. For more color, broil for 2 additional minutes, watching closely.

10. 10

    Let rest for 8 minutes before serving so the bake can set and be easier to cut into portions.