YOUR SOLIN GENERATED RECIPE
Hearty Mushroom Ragu with Creamy Polenta
A warm, comforting dish featuring a savory mushroom and lean turkey ragu bursting with tender portobello mushrooms, hearty cannellini beans, and vibrant tomatoes, served atop a silky, creamy polenta. Perfectly balanced for a nutritious meal that delights the senses.
INGREDIENTS
200g Portobello Mushrooms
3 oz Lean Ground Turkey
0.5 cup Cannellini Beans (canned, no salt added)
1 cup Diced Tomatoes (no salt added)
1 small Yellow Onion
2 Garlic Cloves
1 tsp Olive Oil
50g Coarse Ground Cornmeal (Polenta)
1.5 cups Water
0.5 tsp Dried Basil
0.5 tsp Dried Thyme
Salt and Pepper to taste
PREPARATION
Prepare the ingredients by slicing the portobello mushrooms, dicing the yellow onion, and mincing the garlic.
In a large pan, heat the olive oil over medium heat. Add the diced onion and minced garlic and sauté until softened and fragrant.
Add the sliced mushrooms to the pan and cook until they begin to release their moisture, about 5 minutes.
Stir in the lean ground turkey, breaking it up with your spatula. Cook until the turkey is browned.
Mix in the cannellini beans and diced tomatoes. Sprinkle the dried basil, dried thyme, salt, and pepper. Allow the ragu to simmer for about 10 minutes, stirring occasionally.
While the ragu simmers, prepare the polenta. In a saucepan, bring the water to a boil and add a pinch of salt.
Slowly whisk in the coarse ground cornmeal. Reduce heat to low and stir continuously until the polenta thickens and becomes creamy, about 5-7 minutes.
Plate a serving of creamy polenta and top with a generous spoonful of the hearty mushroom ragu.
Finish with a sprinkle of extra pepper or herbs if desired and serve warm.