Turkey and Polenta Casserole

2 medium sized zuchinni
2 T oil
1 Lb ground turkey
1 large onion
1 t salt
1 can diced tomatoes
1 can tomato sauce
1 T worchestershire
2 t italian seasoning
2 t sugar
1 1/4 c low fat milk
1 3/4 c water
1 c polenta (corn meal)
1 c mozeralla cheese

Dice zuchinni. In nonstick skillet over med-hi heat, in 1 T oil cook zuchinni until browned and tender. Set aside
In same skillet with 1 T oil brown turkey, onion, and 1 t salt until turkey is cooked through and onion is tender.
Stir in stewed tomatoes, tomato sauce, and 1/2 c water into turkey mixture. Heat to boiling then reduce heat and simmer 5 minutes to blend flavors. Remove from heat and stir in zuchinni.
Preheat oven to 450. In 3 quart saucepan over high heat, heat milk, 3/4 t salt, and water to boiling. With wire whisk or fork, gradually stir in cornmeal, stirring constantly to prevent lumping. Reduce heat to low, simmer 10 minutes, stirring regularly, until polenta is very thick.

Spray 9x13 pan with cooking spray and pour turkey mixture into bottom of pan. Spread polenta over turkey then top with cheese. Bake uncovered 20 minutes until cheese on top is lightly browned.