Polenta with Quick Mushroom-and-Meat Sauce

Photo: Mark Thomas; Styling: Lynn Miller

Yield:

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

Ingredients

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

Preparation

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.

Note:

May 2010