Poelnta with Quick Mushroom and Meat Sauce

By á-3672

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, finely chopped
• 1 10-oz. package sliced mushrooms
• 1/4 teaspoon dried oregano
• Salt and pepper
• 1 pound lean ground turkey
• 1 28-oz. can crushed tomatoes
• 1/2 teaspoon sugar
• 1 1/2 cups instant polenta
• 6 tablespoons grated Parmesan

Preparation

Step 1

1. Warm olive oil in a large skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add mushrooms, oregano and 1/2 tsp. salt and cook, stirring, until mushrooms release their water, 3 to 5 minutes. Add turkey and cook, stirring and breaking up with a spoon, until no longer pink, about 8 minutes. Stir in tomatoes and sugar, bring to a simmer, and cook until thickened, 15 to 20 minutes. Season with salt and pepper; keep warm.

2. Bring 4 1/2 cups water and 1 tsp. salt to a boil in a small saucepan. Whisk in polenta and cook, whisking constantly, until thickened. Divide polenta among bowls, top with sauce, sprinkle with Parmesan and serve immediately.