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Polenta Two Ways With Turkey-veggie Sauce Recipe

Ingredients

How to make it

  • for the polenta

  • In a large pot, boil the broth with salt. GRADUALLY whisk in the cornmeal; keep whisking vigorously until there are no lumps. It will become very thick; you may need to switch to using a wooden spoon.

  • for the fried polenta

  • Line a 2 baking sheets with parchment paper. Spread out the polenta on each sheet, about 1/2 inch thick. Let sit at room temperature for about 30 minutes.
  • Cut out polenta into round patties about 4 inches in diameter(they can really be any shape and size you want).
  • Heat a large heavy frying pan on medium high and barely cover the bottom with olive oil. Turn the heat to medium and fry 4-5 patties at a time, about 4 minutes on the first side, and 2-3 minutes on the other side. Don't flip too soon, or they will stick. Sprinkle with salt and herbs on the second side, if desired.

  • for the meat sauce

  • In a dutch oven, heat olive oil on medium high.
  • Add onion, bell pepper, carrot, celery, and garlic. Stir in herbs, nutmeg, salt and pepper. Cook until veggies become soft, about 8 minutes.
  • Add in the ground turkey, cook until no longer pink. Deglaze with a splash of white wine.
  • Mix cornstarch into the water, and stir into the dutch oven. Bring to a simmer and cover for 30 minutes.
  • Serve hot over fried or creamy polenta.

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The Cook

icecreamuffin Abilene, TX

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