Delicious and comforting for these winter evenings. My mom loves to serve a sauce over polenta and I just love it, too! Enjoy this fun twist on your traditional pasta and meat sauce.
Turkey Bolognese over Cheesy Polenta
Servings: 4 servings
- 4 Tbsp unsalted butter
- 2 shallots diced
- 1 1/2 cups carrots peeled and diced
- 1 1/2 cups celery peeled and diced
- 4 cloves garlic minced
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp each onion powder garlic powder and fennel seeds
- 1/2 tsp red pepper flakes
- 2 lbs ground turkey
- 5 oz can tomato paste
- 28 oz can fire roasted tomatoes partially drained
- 1/2 cup chicken broth
- 1 cup heavy cream
Cheesy Polenta (serves 4):
- 4 1/2 cups water
- 1 tsp kosher salt
- 1 cup polenta
- 3 Tbsp unsalted butter
- 1/4 cup heavy cream or 1 container mascarpone
- 1/2 cup Parmesan cheese
- Preheat oven to 350 degrees.
- Heat a large, oven safe, sauce pan or stockpot over medium high heat. Melt butter. Add shallots and sauté 3-4 minutes. Add carrots, celery and garlic and sauté another 4-5 minutes, mixing frequently. Season with salt, pepper, onion and garlic powder, fennel seeds and red pepper flakes.
- Add ground turkey. Mix well to combine. Turn heat down to medium and cook 7-8 minutes or until lightly browned. Add tomato paste, diced tomatoes, broth and cream. Mix well to combine.
- Cook 30 minutes. Remove from oven and add Parmesan cheese. Mix well. Serve over cheesy polenta or favorite pasta. Garnish with fresh herbs and additional Parmesan.
- Add water to medium stockpot and bring to a boil. Salt water. Once boiling, slowing add polenta, whisking continuously while adding.
- Turn heat down to low and cover. Cook 20 minutes or until thickened. Whisk regularly while cooking to prevent lumps. Note, the polenta will continue to thicken over time and as you plate do ensure you don’t overcook.
- Add butter, heavy cream and Parmesan. Whisk to incorporate and create creamy polenta. Taste and add salt and pepper, if needed. Serve bolognese over top of polenta.