Turkey and Mushroom Ragú over Polenta
If you thought that turkey was only a Thanksgiving ingredient think again. It is incredibly flavorful, leaner than beef or pork and quite affordable. It cooks in a breeze without going dry and goes well with a myriad of ingredients and flavor combinations.
Yield: 4 people
• 1lb = 454g ground turkey
• ½ cup = 62g chopped carrots (small chop)
• ½ cup = 56g chopped red onions (small chop)
• ¼ tsp cumin seeds
• 2 cups white wine (I like Sauvignon Blanc)
• Extra virgin olive oil
• Salt and pepper (black or white)
• 10oz = 283g frozen Shitake mushrooms*
• 1 ½ cups water or chicken (or veggie) broth
• spring of rosemary (optional)
• 1 cup = 92g polenta (quick cooking)
• 4 cups water (or a combination of milk, broth and water)
• 2 T unsalted butter
• Parmigiano cheese, grated to taste
*Mushrooms: You can use any type of mushrooms you like and they could also be fresh. However I find frozen mushrooms to have a lot of flavor and be easy to cook. If you’d like to see how I cook frozen mushrooms, check out my YouTube video about it.
1. Heat a medium pot over medium-high heat and add about 1-2 tablespoons of evoo and the ground turkey. Season with salt and pepper and if you want, you could add the spring of rosemary at this point.
2. Use a spatula to break it apart and move it around as you cook it.
3. Deglaze with a cup of white wine as it begins to turn golden brown on the bottom.
4. Once all the wine has evaporated, remove from the heat and place the cooked meat in a container and keep on the side.
5. Bring the pot back to medium heat and add the cumin seeds. Toast for a minute while constantly moving with a spatula.
6. Add the frozen mushrooms directly from the freezer and without adding any oil to the pan. Season with salt and pepper.
7. Cook until all the water they release has evaporated, THEN add about two more tablespoons of evoo.
8. Add the carrots and the onions, season with salt and pepper and cook until these two veggies are soft.
9. Add back the turkey and deglaze with the other cup of white wine. Make sure you scrape the bottom very well.
10. Once the wine has evaporated, add the cup and a half of water or broth. Keep scraping the bottom and cook only for just two minutes after this. You want to leave some juices on the bottom. Done!
1. Simply bring the water (or broth, or milk or any combination) to a boil.
2. Season the water with some salt and drizzle in the polenta as you stir.
3. Cook for about 3 minutes (or follow packaging instructions).
4. Turn the heat off and add the butter and as much cheese as you’d like.
5. Polenta dries out as it cools down. To bring it back to a soft consistency, simply add more liquid and stir.