Turkey Ragu with Polenta
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons butter
- 2 pounds ground turkey
- 2 teaspoons poultry seasoning
- Salt and freshly ground black pepper
- 2 sprigs rosemary, finely chopped
- 2 large cloves garlic, finely chopped
- 1 onion, finely chopped
- 1/2 cup store-bought shredded carrot or 1 small carrot, finely chopped
- 2 ribs celery from the heart with leafy greens, finely chopped
- 1 fresh bay leaf
- 1/4 cup tomato paste
- 1/2 cup red wine
- 4 cups turkey stock or chicken stock
- 1 (28-ounce can) San Marzano tomatoes
- 1 cup whole milk
- 1 cup quick cooking polenta
- 1/3 to 1/2 cup grated Parmigiano-Reggiano, plus some to pass at table
- A handful flat-leaf parsley, chopped
In a heavy deep skillet heat oil and 2 tablespoons butter over medium-high to high heat, add meat, season with poultry seasoning, salt and pepper, brown the meat and crumble, 7 to 8 minutes. Add rosemary, garlic, onions, carrots, celery, bay leaf and cook to soften 7 to 8 minutes more. Stir in tomato paste 1 minute then red wine, stir a minute more, add 1 1/2 to 2 cups stock and tomatoes and break up tomatoes with a spoon. Adjust seasonings, reduce 12 to 15 minutes and serve over polenta.
While sauce cooks bring remaining stock and milk up to a boil and whisk in polenta and cook for 2 to 3 minutes. Remove from heat and stir in cheese, a little salt and pepper, 2 tablespoons butter and parsley.
Scoop thickened polenta into shallow bowls and top with liberal amounts of ragu. Pass extra cheese at the table.