Hello, today I want to delight you with a simple yet very tasty dish, my polenta with turkey ragù.
Often when we talk about ragù, we associate it with the classic red meat sauce, which is delicious.
However, this time I’m sharing a slightly different ragù recipe, specifically with ground turkey meat. If you’ve never tried it, start by seasoning your polenta with it, I’m sure you’ll use it for many other dishes.
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
Let’s see how to prepare the Polenta with turkey ragù.
- instant polenta (12.7 oz)
- water (6 1/3 cups)
- 2 teaspoons fine salt (taste the water to check for saltiness)
- ground turkey meat (10.6 oz)
- 1 carrot
- 2 cloves garlic
- 6 leaves basil
- Half onion
- tomato pulp (3 cups)
- 1 glass red wine (for deglazing)
- as needed extra virgin olive oil
- as needed Parmigiano Reggiano DOP
Tools
The necessary tools are the classic kitchen items. Pots and dishes, nothing in particular
Steps
Let’s see how to prepare this dish of polenta with turkey ragù.
As the first step, let’s cook the sauce. We take the casserole and put in two whole garlic cloves, the finely chopped half onion, the carrot in small pieces, and a drizzle of olive oil (1/2 tablespoons, or more if you prefer). Let it soften and add the ground turkey.
Once the ground meat is well combined, let’s deglaze with the glass of red wine. After about twenty minutes of slow cooking, add the basil. Cook your ragù for as long as you’re used to. I cook it for about 2 hours. Once it’s cooked, set it aside.
Let’s prepare the polenta. Take a pot, pour in 6 1/3 cups of water, add salt (taste to check for saltiness), and as soon as it boils, remove from heat and start sprinkling in the polenta flour.
Stir well to avoid lumps, and once combined, return to the stove to cook for a few minutes until our polenta has thickened. Plate it and add our wonderful turkey ragù.
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BRICCIOLA ⬅️
Tips
Turkey ragù is a wonderful sauce. You can easily use it as an alternative to the classic beef or pork ragù. It’s perfect, lighter than the others, and delicious for seasoning pasta or other dishes. Try it and let me know.
