Goat Cheese Polenta with Turkey & Vegetable Ragout

Goat Cheese Polenta with Turkey & Veggie Ragu

This dish is pure comfort food if you ask me. It’s hearty enough for a cold winter’s night, but still light enough to be a great transitional meal when spring hasn’t quite decided if it wants to be hot or cold yet. The meat and vegetables make it both filling and nutritious. You will get a lot of leftovers out of this recipes, which is a plus in my book. I also thought that the ragout tasted even better then next day.

Polenta is not everyone’s favorite food, but I happen to really like it. I think it makes a great base for a meal and keeps amazingly well for leftovers. You can top it with just about anything. I really like making my polenta with added goat cheese. It gives it both a creamy and tangy bite that I think goes really well with tomato based sauces.

Goat Cheese Polenta with Turkey & Vegetable Ragout
Adapted from Better Homes & Gardens.

For the Turkey Ragout:
  • 1 1/4 pound extra-lean ground turkey
  • 1 Tablespoon olive oil
  • 1 (14 1/2) ounce can diced tomatoes, undrained
  • 3 medium carrots, cut into 1/2-inch-thick slices
  • 2 medium onions, cut into thin wedges
  • 1 large red sweet pepper, cut into 1-inch pieces
  • 1/4 cup kalamata olives, sliced
  • 1/2 cup low sodium vegetable or chicken broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 cloves garlic, minced
  • 1 medium zucchini, halved lengthwise and cut into 1/4-inch-thick slices

For the Polenta:

  • 1 cup quick-cooking/instant polenta
  • 4 ounces soft goat cheese, slightly crumbled
  • 1 Tablespoon unsalted butter
  • Salt and freshly ground pepper, to taste
For Serving (optional):
  • Pesto
  • Fresh basil, chopped
  • Freshly grated parmesan cheese

Instructions:

  1. In a large skillet, cook ground beef until brown. Drain off any extra fat.
  2. In the same skillet, heat olive oil. When heated add onions and bell pepper. Cook about 5 minutes until starting to soften. Add in carrots, zucchini and garlic, along with undrained tomatoes, broth and salt and pepper.
  3. Cover and cook on low-heat until all the vegetables are cooked through and tomato and broth have slightly thickened.
  4. Meanwhile, prepare polenta according to package directions. I recommend using low-sodium vegetable broth for extra flavor. When polenta is almost cooked through, stir in goat cheese and butter.
  5. Spoon polenta into individual serving bowls and top with ragout mixture over polenta. Top individual bowls with pesto and garnish with basil and freshly ground pepper.

 

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