- •Olive Oil – ¼ Cup
- •Yellow Onion – 1 Each
- •Celery – 2 Stalks
- •Carrot – 2 Each
- •Chopped Garlic – 1 Teaspoon
- •Dry Red Wine – ½ Cup (optional)
- •Ground Turkey – 1 Pound
- •Tomato Paste – 1 Tablespoon
- •Canned Crushed Tomato – 4 Cups
- •Red Chili Flakes – ½ teaspoon
- •Cinnamon – 1/8 Teaspoon
- •Nutmeg – 1/8 Teaspoon
- •Pepper – ½ Teaspoon
- •Salt – 1 Teaspoon
- •Italian Seasoning – 2 Teaspoons
- •Basil – 1 Teaspoon
- 1.Start by giving the celery, onion and carrot a rough chop. Place the vegetables in a food pro and pulse until finely chopped.
- 2.Heat a pot over medium high heat and add the oil. Saute the onion, celery, tomato paste and carrot in the oil for around 8-10 minutes. Add in the garlic and cook for another 2 minutes.
- 3.Add in the ground turkey and break apart with the back of a spoon. Let cook until the turkey has browned around 10-12 minutes.
- 4.Add in the red wine and let reduce. Scraping the bottom of the pot with a wooden spoon.
- 5.Add the crushed tomato, cinnamon, nutmeg, salt, pepper, and Italian seasoning. Bring to a simmer and let cook for around 30 minutes stirring often.
- 6.Give the basil a rough chop and stir into the Bolognese.
- •Chopped Garlic – ½ Teaspoon
- •Olive Oil – ½ Tablespoon
- •Chicken Stock – 1 Cup
- •Dry White Wine – 2 Tablespoons (optional)
- • Whole Milk – 1 Cup
- •Yellow Cornmeal – ½ Cup
- •Butter – 1 Tablespoon
- •White Pepper – ¼ Teaspoon
- •Salt – 1 Teaspoon
- •Parmesan Cheese – 2 Ounces
- •Olive Oil – 1 Tablespoon
- 1.Heat the oil in a pot over medium high heat. Saute the garlic for around 1 minute.
- 2.Add in the wine and let reduce by half. Add the milk and chicken stock and bring to a simmer.
- 3.Slowly whisk in the cornmeal being careful not to let clump. Bring to a simmer and allow to cook until the polenta has a soft creamy consistency, around 15 minutes.
- 4.Add in the butter, salt, and pepper. Grate the parm into the polenta and fold in until incorporated throughout.
- 5.Once the polenta is ready remove from the heat. Cover a sheet pan with plastic wrap and pour the polenta into the pan. Place in the fridge uncovered and let cool.
- 6.When the polenta has cooled remove from the fridge and cut into 4 equal square portions.
- 7.Heath the oil in a sauté pan over medium high heat. Place the polenta squares in the oil and allow to sear until golden brown around 3-4 minutes. Flip the polenta over and repeat the process.
- 8.When the polenta is crispy and golden brown remove from the pan and place on a paper towel to let drain.
- 9.For plating, place one polenta square on the plate and top with the Turkey Bolognese and garnish with parm and chopped parsley.