Hearty Mushroom Ragu with Creamy Polenta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Mushroom Ragu with Creamy Polenta

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Creamy Polenta

A comforting plate that brings together a savory mushroom and turkey ragu simmered with white beans, aromatic garlic and herbs, served over silky, creamy polenta and finished with a dusting of Parmesan. Enjoy a delicious balance of textures and flavors in every bite!

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NUTRITION

401kcal
Protein
40.5g
Fat
10.5g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

100g Lean Ground Turkey

150g White Button Mushrooms

1/2 cup Cannellini Beans (drained)

1/2 cup Cooked Polenta

1 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

1/4 medium Yellow Onion (diced)

1 clove Garlic (minced)

1 tsp Dried Italian Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat.

  • 2

    Add the diced onion and sauté until softened, about 2-3 minutes.

  • 3

    Stir in the minced garlic and dried Italian herbs, cooking for an additional minute until fragrant.

  • 4

    Add the lean ground turkey to the skillet, breaking it up with a spatula, and cook until browned and fully cooked through.

  • 5

    Incorporate the sliced mushrooms and continue to sauté until they begin to soften, about 4-5 minutes.

  • 6

    Stir in the cannellini beans and let the mixture simmer for 3 minutes so the flavors meld together. Season with salt and pepper to taste.

  • 7

    Warm the cooked polenta either on the stovetop or in the microwave until creamy and heated through.

  • 8

    To serve, spoon a generous portion of the creamy polenta into a bowl and top with the warm mushroom and turkey ragu. Sprinkle the grated Parmesan cheese over the top.

  • 9

    Garnish with extra black pepper if desired and serve immediately.

Hearty Mushroom Ragu with Creamy Polenta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Mushroom Ragu with Creamy Polenta

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Creamy Polenta

A comforting plate that brings together a savory mushroom and turkey ragu simmered with white beans, aromatic garlic and herbs, served over silky, creamy polenta and finished with a dusting of Parmesan. Enjoy a delicious balance of textures and flavors in every bite!

NUTRITION

401kcal
Protein
40.5g
Fat
10.5g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

100g Lean Ground Turkey

150g White Button Mushrooms

1/2 cup Cannellini Beans (drained)

1/2 cup Cooked Polenta

1 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

1/4 medium Yellow Onion (diced)

1 clove Garlic (minced)

1 tsp Dried Italian Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat.

  • 2

    Add the diced onion and sauté until softened, about 2-3 minutes.

  • 3

    Stir in the minced garlic and dried Italian herbs, cooking for an additional minute until fragrant.

  • 4

    Add the lean ground turkey to the skillet, breaking it up with a spatula, and cook until browned and fully cooked through.

  • 5

    Incorporate the sliced mushrooms and continue to sauté until they begin to soften, about 4-5 minutes.

  • 6

    Stir in the cannellini beans and let the mixture simmer for 3 minutes so the flavors meld together. Season with salt and pepper to taste.

  • 7

    Warm the cooked polenta either on the stovetop or in the microwave until creamy and heated through.

  • 8

    To serve, spoon a generous portion of the creamy polenta into a bowl and top with the warm mushroom and turkey ragu. Sprinkle the grated Parmesan cheese over the top.

  • 9

    Garnish with extra black pepper if desired and serve immediately.