Chicken/Turkey · Dinners · Recipes

Turkey Ragu with Polenta

Polenta is a great gluten free alternative when you are looking for a change from rice pasta, quinoa or rice.  Polenta is made with ground cornmeal and has been a staple food in Northern Italy for centuries.  Polenta has a similar consistency to porridge and has always been classified as peasant food.  However, polenta has become popular in restaurants and grocery stores since the 20th century.  Polenta is also very easy to make as you can see from the recipe below:

Ingredients – Serves 4

1 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 crushed tomatoes
1 cup whole milk
1 cup quick cooking polenta
1/2 cup parmesan cheese
handful parsley, chopped


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.  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.



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