Follow these steps for perfect results
olive oil
garlic
finely chopped
sliced mushrooms
sliced
dried oregano
salt
pepper
lean ground turkey
crushed tomatoes
canned
sugar
instant polenta
grated Parmesan
grated
Warm olive oil in a large skillet over medium-high heat.
Add garlic and cook, stirring, until fragrant, about 30 seconds.
Add mushrooms, oregano and 1/2 tsp. salt and cook, stirring, until mushrooms release their water, 3 to 5 minutes.
Add ground turkey and cook, stirring and breaking up with a spoon, until no longer pink, about 8 minutes.
Stir in crushed tomatoes and sugar, bring to a simmer, and cook until thickened, 15 to 20 minutes.
Season with salt and pepper; keep warm.
Bring 4 1/2 cups water and 1 tsp. salt to a boil in a small saucepan.
Whisk in instant polenta and cook, whisking constantly, until thickened.
Divide polenta among bowls, top with sauce, sprinkle with Parmesan and serve immediately.
Expert advice for the best results
Add a splash of red wine to the sauce for extra depth of flavor.
Use vegetable broth instead of water for a richer polenta.
Top with fresh parsley for added freshness.
Everything you need to know before you start
15 minutes
Sauce can be made a day ahead.
Serve in shallow bowls with a generous topping of sauce and Parmesan.
Serve with a side salad.
Add a dollop of ricotta cheese on top.
Pairs well with the tomato-based sauce.
Discover the story behind this recipe
Polenta is a staple in Northern Italian cuisine.
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