Heat the butter and oil in a sauté pan over medium heat and cook the bell pepper and onion for 3 minutes. Add the garlic and cook another 2 minutes or until vegetables are soft.

Add the okra, turkey, cilantro and chicken stock. Cook until all the ingredients are heated through.

Bring water and 1 teaspoon of the salt to a boil. Add the polenta in a slow stream and reduce heat to a simmer. Cook the polenta for 6-8 minutes or according to the package directions.

In a deep casserole dish, place a layer of polenta and smooth the top.

Place a layer of turkey mixture to cover polenta.

Make another layer of polenta and then top with the remaining turkey mixture.

Serve immediately or refrigerate and reheat in a 350 degree oven for 20 minutes or until heated through.

*If you can’t find quick-cook polenta, you can also make this recipe with fine cornmeal. Just note that the cooking time will increase to 30 minutes.