Turkey Eggplant Polenta

A deliciously healthy comfort food dinner filled with savory flavors and aromatic spices, just in time for cooler weather.


  • 1.25 pounds lean ground turkey
  • 1/2 tablespoon olive oil
  • 1 eggplant, peeled and cubed
  • 1 yellow onion, diced
  • 1 (15oz) can diced tomatoes
  • 1/4 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/2 tsp cumin
  • 1 tsp salt, divided
  • 1.5 cups polenta (cornmeal)
  • 5 cups water
  • 1/4 cup fresh basil leaves, julienne

Makes 6


  1. Preheat oven to 350'F.
  2. In a large skillet over medium-high heat, add ground turkey and cook 3-4 minutes breaking up with a spoon.
  3. Add eggplant, onion, tomatoes, 1/2 tsp salt and spices to turkey and continue cooking for 5-10 minutes until veggies are tender and turkey is cooked through and no longer pink. Remove from heat.
  4. While turkey and veggies are cooking, bring 5 cups of water to a boil.
  5. Slowly add polenta to boiling water, whisking constantly to avoid lumps. Add in 1/2 tsp salt, reduce heat to medium. Stirring often, continue cooking polenta over medium heat for about 20 minutes until it is thick and creamy.
  6. Spread turkey and veggie mixture into a 13 x 9 inch glass baking dish and pour polenta over the top. Bake at 350'F for 30-35 minutes or until heated through and polenta is firmed up and golden.
  7. Serve with a garnish of fresh basil.

Interested in more healthy recipes featuring turkey? Check out the recipe for Turkey Eggplant Stir-Fry

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Nutrition facts

Per Serving

  • calories: 326
  • calories from fat: 76
  • cholesterol: 68mg
  • dietary fiber: 4.7g
  • potassium: 651mg
  • protein: 22.5g
  • saturated fat: 2.3g
  • sodium: 587mg
  • sugars: 5.2g
  • total carbohydrates: 39.7g
  • total fat: 8.5g
Photograph by Kelly Dabel. All rights reserved. Used with permission.

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