Polenta Bake

Wanted to use up some canned diced tomatoes and get a different style meal.  Found this recipe on myrecipe.com.  Modified some: used ground turkey breast, added extra zucchin, red pepper, mushrooms.  Will also add spinach when served.  I like this, though ironically, I'm not that fond of the canned tomato taste.  I might try just roasting off some grape tomatoes next time. I was worried the tomato paste might be too strong, but that doesn't seem to be an issue.  THough it was difficult to mix in -- I might try thinning it slightly with a bit of tomato juice or water next time.  And I wasn't sure whether to use yellow cornmeal or polenta meal -- the polenta is a coarser grind.  Chose polenta in the end.

Here's my slightly modified recipe...
1 teaspoon salt
1 cup polenta meal
1/2 tablespoon Italian seasoning
1/2 tsp red pepper flakes
?? garlic powder
9oz mozarella, shredded and divided
1oz cheddar

20oz ground turkey, extra lean

1 cup chopped onion

3 medium zucchini, cut in half lengthwise and sliced
8oz mushroom, shopped
1 red pepper, chopped
1.5 tsp olive oil
2 (14 1/2-oz.) cans petite diced tomatoes, drained
1 (6-oz.) can tomato paste
2 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Preheat oven to 350°. Bring 3 cups water and 1 tsp. salt to a boil in a 2-qt. saucepan over medium-high heat. Whisk in cornmeal; reduce heat to low, and simmer, whisking constantly, 3 minutes or until thickened. Remove from heat, and stir in italian seasoning and 1 oz cheddar with 1 oz mozarella. Spread cornmeal mixture into a lightly greased 13- x 9-inch baking dish.

2. Brown ground turkey in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain and transfer to a bowl.

3. Sauté onion and zucchini pepper and mushrooms in hot oil in skillet over medium heat 5 minutes or until crisp-tender. Stir in beef, tomatoes, and tomato paste; simmer, stirring often, 10 minutes. Pour beef mixture over cornmeal crust. Sprinkle with remaining 8oz mozarella cheese.

4. Bake at 350° for 30 minutes or until bubbly. Sprinkle casserole with parsley just before serving.

By my measurements and calculations, this comes out to about 315cal at 8 servings. Added a 1/3 cup of corn and a bit of broccoli to tray, for a total of 350. It's a heavy tray too! It thought the corn would taste good with the polenta. Might add to polenta next time -- either frozen or creamed.