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.
- 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
- Fresh basil, chopped
- Freshly grated parmesan cheese
- In a large skillet, cook ground beef until brown. Drain off any extra fat.
- 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.
- Cover and cook on low-heat until all the vegetables are cooked through and tomato and broth have slightly thickened.
- 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.
- 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.