YOUR SOLIN GENERATED RECIPE
Hearty Mushroom Ragu with Creamy Polenta
A comforting and savory dish featuring a robust mushroom ragu enhanced with lean ground turkey and creamy polenta. The earthy flavors of cremini mushrooms combined with rich tomato sauce and aromatic garlic and onions create a delightful sauce that perfectly complements the smooth, tender polenta. A warming meal that satisfies both taste and nutritional goals.
INGREDIENTS
200g Cremini Mushrooms
0.5 cup Cannellini Beans
0.5 cup Tomato Sauce
0.33 cup dry Coarse Polenta (~54g)
3 oz Lean Ground Turkey
1 tsp Olive Oil
0.25 medium Onion
1 clove Garlic
Salt & Pepper to taste
Fresh Herbs to taste
PREPARATION
Heat olive oil in a skillet over medium heat and sauté diced onion and minced garlic until softened.
Add lean ground turkey to the skillet and cook until browned, breaking it up into small pieces.
Stir in sliced cremini mushrooms and cook until they begin to release their moisture, about 5-7 minutes.
Pour in the tomato sauce and add the cannellini beans. Season with salt, pepper, and fresh herbs. Let the ragu simmer on low heat for 10 minutes, allowing the flavors to meld.
Meanwhile, bring water or low-sodium vegetable broth to a boil in a separate saucepan. Slowly whisk in the coarse polenta and reduce heat to a simmer. Stir frequently until the polenta thickens and becomes creamy, about 5-7 minutes.
Serve a generous portion of creamy polenta in a bowl and top with a hearty serving of the mushroom and turkey ragu. Garnish with additional fresh herbs if desired.