Polenta with Quick Mushroom-and-Meat Sauce

Photo: Mark Thomas; Styling: Lynn Miller

Yield: Serves 6
Cost per Serving: $1.22
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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 332
  • Fat: 11g
  • Saturated fat: 3g
  • Protein: 22g
  • Carbohydrate: 37g
  • Fiber: 5g
  • Cholesterol: 65mg
  • Sodium: 746mg

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. 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. 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.
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