ITALIAN-STYLE TURKEY WITH POLENTA
This recipe is very easy to prepare, and is made even easier when it simmers in a slow cooker. The turkey comes out tender and the veggies add a mix of color and heartiness.-Gilda Lester, Milsboro, Delaware
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Sprinkle turkey thighs with salt and pepper. In a 6-qt stockpot, heat 2 tablespoons oil over medium-high heat. Brown thighs on all sides in batches. Remove from pan. In same pan, heat 1 tablespoon oil over medium heat. Add carrots, onion, fennel and mushrooms; cook and stir 3-5 minutes or until softened. Add garlic, tomato paste and Italian seasoning; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan; stir in tomatoes., Transfer turkey and vegetable mixture to a 5- or 6-qt. slow cooker. Cook, covered, on low 4-6 hours or until meat is tender. Remove turkey from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Keep meat warm., Preheat oven to 425°. Brush polenta slices with remaining olive oil. Place slices 1/2 in. apart on an ungreased baking sheet. Bake 30-40 minutes or until golden brown, turning halfway though baking. Meanwhile, mince reserved fennel fronds. To serve, top polenta with turkey and sauce; sprinkle with minced fennel.
Nutrition Facts : Calories 622 calories, Fat 16g fat (4g saturated fat), Cholesterol 324mg cholesterol, Sodium 1085mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 4g fiber), Protein 83g protein.
TURKEY AND VEGETABLE RAGOUT WITH WARM POLENTA ROUNDS #A1
A.1. Original Sauce Recipe Contest Entry. My ragout features ground turkey simmered in a delicious A.1. sauce, with fresh tomatoes and zucchini. It is served over warm golden polenta, and finished with creamy goat cheese. This dish is comforting and perfect for a weeknight meal!
Provided by curlykcook
Categories Sauces
Time 45m
Yield 4 , 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large pan, heat 1 tablespoon of the olive oil over medium heat. Saute onion for 3 minutes. Add garlic and saute for 1 minute.
- Add ground turkey to pan. Sprinkle with Italian seasoning, salt and pepper. Let cook until browned, stirring occasionally.
- Add tomatoes and zucchini to the meat. Let cook for 5 minutes, or until zucchini is softened.
- Add A.1. Original Sauce, tomato sauce, lemon juice and chopped parsley. Stir well and let simmer for 5 minutes.
- In a large non-stick pan, heat remaining 2 tablespoons of olive oil over medium heat. Slice tube of polenta into 8 rounds of equal width.
- Place polenta slices into pan in a single layer. Let cook until golden on 1 side, about 5 minutes. Flip over with a spatula. Cook until golden on other side.
- To serve, spoon turkey and vegetable ragout over polenta. Top with crumbled goat cheese.
Nutrition Facts : Calories 950.5, Fat 27.4, SaturatedFat 5.2, Cholesterol 97.9, Sodium 456.7, Carbohydrate 138.4, Fiber 14.3, Sugar 5.3, Protein 43.5
VEGAN POLENTA WITH RAGU
Benvenuto, meatless Monday! This is a vegan adaptation of traditional Italian creamy polenta and thick ragu full of vegetable proteins. Bake leftover polenta slices and top with any leftover ragu for bite-sized appetizers.
Provided by Buckwheat Queen
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h55m
Yield 4
Number Of Ingredients 20
Steps:
- Combine boiling water and lentils in a bowl and set aside for 1 hour. Combine texturized vegetable protein and broth in a separate bowl and set aside until liquid is absorbed.
- Meanwhile, heat olive oil in a stew pot over medium heat. Add onion, carrot, celery, red bell pepper, and hot pepper. Cook and stir until onion is translucent, 5 to 7 minutes. Add drained lentils and undrained texturized vegetable protein. Stir and add oregano and bay leaf. Add red wine and continue stirring, about 1 minute. Add tomatoes. Stir and simmer ragu until thickened and lentils are soft, 5 to 10 minutes; add a bit more water if needed.
- Bring vegetable broth, water, and salt to a boil in a saucepan. Reduce heat to low and sprinkle polenta into the water, stirring constantly to ensure there are no lumps. Cook, stirring often, for 10 minutes. Add vegan butter, stirring constantly.
- Distribute polenta evenly among 4 pasta bowls. Remove bay leaf from ragu and discard. Top each bowl with equal amounts of ragu. Sprinkle 1 tablespoon vegan white cheese over each bowl and serve warm.
Nutrition Facts : Calories 714.6 calories, Carbohydrate 77.3 g, Cholesterol 3.3 mg, Fat 25.1 g, Fiber 23 g, Protein 44.1 g, SaturatedFat 6.3 g, Sodium 1981.1 mg, Sugar 10.9 g
15-MINUTE CHEESY POLENTA WITH CHUNKY TOMATO RAGU
This quick homemade tomato ragu is packed with vegetables and takes just a few minutes longer than warming up a jar of sauce. Finely chopping the vegetables in a food processor cuts down the cooking time tremendously. Serve it over quick-cooking creamy polenta for a complete meal that's ready in 15 minutes.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place a large high-sided skillet over medium-high heat. Combine the milk, 3 1/2 cups water and a large pinch of salt in a medium saucepan, cover and set it over medium-high heat.
- When the large skillet is hot, add 2 tablespoons of the oil and swirl the pan to coat. Add the sausage and cook, using a wooden spoon to break up the meat, until lightly browned in parts, about 3 minutes. Meanwhile, cut the onion into large chunks.
- Add the onion, carrots and garlic to a food processor and pulse until finely chopped. Add 2 tablespoons of olive oil, the vegetables and a large pinch of salt to the pan with the sausage and cook until the vegetables are slightly softened, about 3 minutes.
- By this time, the milk and water mixture should be at a strong simmer. Whisk in the polenta and lower the heat to medium-low. Cook, stirring frequently, until the polenta is thickened and creamy, about 3 minutes. Stir in the butter and cheese and season with additional salt if needed. Remove from the heat and cover to keep warm.
- When the vegetables are slightly softened, stir in the tomatoes and red pepper flakes. Cook, uncovered, stirring occasionally, until the vegetables are completely tender and the juice from the tomatoes has reduced slightly, 6 to 8 minutes. Season to taste with additional salt and red pepper flakes if desired.
- Divide the polenta (if the polenta is too thick, whisk in 1/4 to 1/2 cup warm water to thin it out) among 4 bowls and top with the chunky tomato ragu. Toss the greens in a large bowl with the remaining olive oil, a squeeze of lemon juice, and some salt and pepper and serve on the side.
TURKEY RAGù
Here, ground turkey is simmered with chopped tomatoes, red wine and pancetta into a rich and hearty meat sauce. Use dark meat if you can find it. It's more flavorful and richer than ground breast.
Provided by Melissa Clark
Categories dinner, easy, weekday, pastas, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat a large skillet over medium-high heat. Add the pancetta and cook, stirring, until golden and most of the fat has rendered, 2 to 3 minutes. Transfer with a slotted spoon to a paper towel-lined plate.
- Add the oil to the skillet. Stir in the carrot, celery, onion, garlic and bay leaf. Cook, stirring, until the vegetables are soft and a little golden in spots, about 7 minutes. Scrape the mixture onto a plate.
- Add the turkey to skillet and cook, breaking up meat with a fork, until golden and cooked through, 7 to 10 minutes. Return pancetta and vegetables to the pan. Season with salt and pepper. Pour in the wine; cook, scraping up any browned bits from the bottom of the skillet, until it is mostly evaporated. Add the crushed tomatoes. Reduce heat to medium-low and simmer for 10 minutes. Stir in the butter until melted. Taste and adjust seasonings, if necessary. Serve over pasta, topped with a dollop of ricotta.
Nutrition Facts : @context http, Calories 554, UnsaturatedFat 12 grams, Carbohydrate 62 grams, Fat 20 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 6 grams, Sodium 543 milligrams, Sugar 5 grams, TransFat 0 grams
TURKEY RAGù
A rich and comforting pasta sauce that the whole family will enjoy. Perfect for warming up those winter months.
Provided by Matt Cooks
Time 1h30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the olive oil/butter in a pan over a medium-low heat. Add the onion, carrot and celery with a touch of salt and pepper and cook, stirring regularly for 10-15 minutes. Take care not to let the vegetables colour or stick to the pan.
- Once the vegetables have softened add the garlic and cook for a further minute or two. Add the tomato purée and oregano and cook for a further minute.
- Turn up the heat and add the turkey mince. Keep stirring and breaking-up the meat for a few minutes until everything is combined and the meat isn't pink anymore. Don't let anything catch on the bottom of the pan.
- Add the stock, tomatoes, balsamic vinegar and a pinch of sugar and bring to the boil. Turn the heat down to low and simmer for 45 minutes to an hour, stirring occasionally to break up the tomatoes.
- Towards the end of the cooking time stir more frequently, scraping the bottom of the pan to ensure nothing catches and burns. It's ready once the sauce has thickened and/or reached the desired consistency.
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