Polenta with Quick Mushroom-and-Meat Sauce

Polenta with Quick Mushroom-and-Meat Sauce Recipe
Photo: Mark Thomas; Styling: Lynn Miller


Serves 6

Recipe Time

Prep: 15 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 332
Fat 11 g
Satfat 3 g
Protein 22 g
Carbohydrate 37 g
Fiber 5 g
Cholesterol 65 mg
Sodium 746 mg


1 tablespoon olive oil
2 cloves garlic, finely chopped
1 10-oz. package sliced mushrooms
1/4 teaspoon dried oregano
Salt and pepper
1 pound lean ground turkey
1 28-oz. can crushed tomatoes
1/2 teaspoon sugar
1 1/2 cups instant polenta
6 tablespoons grated Parmesan


1. 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 turkey and cook, stirring and breaking up with a spoon, until no longer pink, about 8 minutes. Stir in tomatoes and sugar, bring to a simmer, and cook until thickened, 15 to 20 minutes. Season with salt and pepper; keep warm.

2. Bring 4 1/2 cups water and 1 tsp. salt to a boil in a small saucepan. Whisk in polenta and cook, whisking constantly, until thickened. Divide polenta among bowls, top with sauce, sprinkle with Parmesan and serve immediately.


May 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note