Polenta with Quick Mushroom-and-Meat Sauce |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
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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 |
Directions:
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.
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