Turkey Ragu with Polenta

By bowerk

Ingredients

• 2 tbsp olive oil
• 2 tbsp butter
• 2 lbs ground turkey
• 2 tsp poultry seasoning
• 2 sprigs rosemary, chopped
• 2 cloves garlic, chopped
• 1 onion, chopped
• 1/2 cup carrot, shredded
• 2 celery stocks, chopped
• 1 fresh bay leaf
• 1/4 cup tomato paste
• 1/2 cup red wine
• 4 cups chicken stock
• 1 28 oz can tomatoes
• 1 cup whole milk
• 1 cup quick cooking polenta
• 1/2 cup parmesan cheese
• handful parsley, chopped

Details

Servings 4

Preparation

Step 1

1. In a deep skillet, heat oil over medium heat, add meat, season with poultry seasoning, salt and pepper, brown the meat and crumble.

2. Add rosemary, garlic, onions, carrots, celery, bay leaf and cook to soften. Stir in tomato paste 1 min, then red wine 1 min.

3. Add 2 cups stock and tomatoes and break up tomatoes with spoon. Reduce heat and simmer 12 - 15 minutes.

4. Bring milk and remaining stock to a boil in separate pot and whisk in polenta and cook 2 - 3 minutes. Remove from heat and stir in cheese, salt and pepper, 2 tbsp butter and parsley.

5. Scoop polenta into bowls and top with ragu. Place extra cheese at table.