This dish was super yummy. Yummy enough even for a picky eleven year old to scarf it up. And that’s pretty high praise.
Theoretically this should be a 30 minute meal, but if you don’t have everything prepped and on hand, which most people don’t (unless you’re Rachael Ray) then I’d say you could have this meal done in about 45 minutes. Not bad for a quick, gluten-free, weeknight dinner. Or any night of the week for that matter.
Also, just as an FYI: this creamy, cheesy polenta would make an excellent side to just about any main dish. So keep the recipe in mind. You don’t have to use it only with this ragu.
Turkey Ragu with Creamy Polenta
4 T butter, divided
1 1/2 – 2 lbs ground turkey
salt & pepper
1 tsp rosemary
2 cloves garlic, minced
1 onion, finely chopped
1/2 cup baby carrots or 1 small carrot, finely chopped
2 ribs celery with leaves, finely chopped
1 bay leaf
3 T tomato paste (1/4 cup)
1/2 cup red wine
4 cups poultry broth, divided
2 (15 oz.) cans of diced tomato with juice
1 cup milk
1 cup polenta
1/2 cup grated Parmesan
1/4 cup fresh parsley, chopped
In a deep skillet heat 2 T butter (and some EVOO if needed) over medium high heat, add meat and season with salt & pepper. Brown and crumble, about 8 minutes.
In a food processor finely chop the onion, celery, carrots, and garlic together. Add it along with the rosemary and bay leaf to the meat and cook another 8 minutes, or until veggies are soft.
Stir in tomato paste and red wine. Allow to cook one minute then add in 2 cups broth. Combine well and stir in tomatoes. Add more salt to taste, cook and reduce liquid for about 15 minutes.
In a saucepan bring remaining broth and the milk to a boil over medium high heat. Whisk in polenta slowly and stir about 3 minutes, until cooked through and thickened. Remove from heat; stir in cheese, remaining butter and parsley.
Serve ragu over the polenta.