Italian Turkey With Polenta Recipes

ITALIAN-STYLE TURKEY WITH POLENTA

Steps:

• Sprinkle turkey thighs with salt and pepper. In a 6-qt stockpot, heat 2 tablespoons oil over medium-high heat. Brown thighs on all sides in batches. Remove from pan. In same pan, heat 1 tablespoon oil over medium heat. Add carrots, onion, fennel and mushrooms; cook and stir 3-5 minutes or until softened. Add garlic, tomato paste and Italian seasoning; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan; stir in tomatoes., Transfer turkey and vegetable mixture to a 5- or 6-qt. slow cooker. Cook, covered, on low 4-6 hours or until meat is tender. Remove turkey from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Keep meat warm., Preheat oven to 425°. Brush polenta slices with remaining olive oil. Place slices 1/2 in. apart on an ungreased baking sheet. Bake 30-40 minutes or until golden brown, turning halfway though baking. Meanwhile, mince reserved fennel fronds. To serve, top polenta with turkey and sauce; sprinkle with minced fennel.

TURKEY MEATBALLS WITH CHEESY POLENTA

Steps:

• Mix the egg and 1/4 cup polenta in a large bowl; let sit 5 minutes. Add the turkey, ricotta, 2 tablespoons each parmesan and parsley, the chopped garlic, 1/2 teaspoon salt and a few grinds of pepper; mix with your hands until combined. Form into eight 1 1/2-inch meatballs.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook, turning, until lightly browned, about 5 minutes. Transfer to a plate. Add the sliced garlic to the skillet and cook, stirring, until slightly softened, about 1 minute. Add the tomatoes and red pepper flakes and bring to a boil. Reduce the heat to medium and return the meatballs to the skillet. Simmer, stirring occasionally, until the meatballs are cooked through, about 10 minutes. Stir in the remaining 2 tablespoons parsley and season with ¼ teaspoon salt and a few grinds of pepper.
• Meanwhile, bring 4 cups salted water to a boil. Reduce the heat to medium low and add the remaining 3/4 cup polenta. Cook, stirring constantly, until the water is absorbed and the polenta is soft and creamy, 7 to 8 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper. Top each serving of polenta with the meatballs and sauce.

ITALIAN POLENTA CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
• Combine cherry tomatoes, basil, garlic, red wine, and 1/8 teaspoon salt for marinara in the bowl of a food processor. Pulse a few times to puree. Set aside.
• Bring water and 1/2 teaspoon salt to a boil in a medium saucepan over medium-high heat. Whisk in polenta slowly, whisking constantly to ensure there are no lumps. Bring back to a boil; reduce heat to low and cook, stirring occasionally, for 5 minutes. Remove from heat and stir in Pecorino Romano cheese and butter.
• Pour half of the polenta into the prepared casserole dish. Top with half of the sliced zucchini, overlapping slices slightly. Top zucchini with half of the marinara sauce, then sprinkle with half of the Italian-style cheese. Repeat layers one more time. Cover.
• Bake in the preheated oven for 30 minutes. Uncover and continue to bake until cheese on top is slightly brown, about 10 minutes more. Remove from the oven and let stand for 5 minutes before serving.

TURKEY SAUSAGE & PEPPERS WITH POLENTA

Steps:

• Preheat a non-stick or lightly oiled skillet over medium high heat.
• Add sausages. Turn sausages frequently with tongs to brown all sides. After browning (5-7 minutes) reduce heat to medium, add 1/2 - 2/3 cup water, cover, turn sausages occasionally, and cook to 165°F. Remove from skillet and keep warm.
• Add peppers and onion to skillet; season with salt and pepper. Cook about 5 minutes or until vegetables start to brown.
• Add Italian seasoning and garlic; cook 2 minutes.
• Add tomatoes, tomato paste and chili flakes. Simmer about 10 minutes or until sauce thickens.
• In large saucepan over medium heat, bring polenta, water and 1/2 teaspoon salt to a boil, stirring constantly until polenta thickens.
• Cook about 5 minutes more, stirring occasionally.
• Transfer polenta to serving bowl or individual bowls, top with pepper sauce and sausages.
• Garnish with Parmesan cheese and/or chopped parsley, if desired.
• Note: For food safety, cook turkey to a minimum internal temperature of 165 degrees Fahrenheit as measured by a meat thermometer.

TURKEY BOLOGNESE POLENTA NESTS

Steps:

• Preheat oven to 350°. Coat 24 mini muffin cups with cooking spray. Set aside., In a large heavy saucepan, bring 3 cups chicken stock to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from sides of pan, 15-20 minutes (mixture will be very thick). Stir in 1/2 cup cheese, cream, salt and pepper. Spoon 2 tablespoons polenta mixture into each mini muffin cup. As polenta cools, press an indentation in center of each with the end of the wooden spoon handle to create a nest shape. Set aside. Wipe out pan., In same saucepan, heat oil over medium-high heat. Add onion; saute until translucent, 2-3 minutes. Add garlic; cook 1 minute longer. Add turkey; saute until no longer pink. Stir in tomato paste, Italian seasoning and remaining chicken stock. Cook, stirring occasionally, until thickened, about 5 minutes., Fill each polenta indention with about 2 teaspoons turkey mixture. Sprinkle with remaining cheese; bake until edges are golden, 25-30 minutes. Remove from oven; cool at least 10 minutes before removing from muffin cups. May be refrigerated or frozen for later use.

TURKEY POLENTA

Steps:

• In a large saucepan, melt the butter over medium heat. Stir in the onion, chilies, and corn. Cook, stirring occasionally, until onions are softened, about 10 minutes. Remove from heat.
• Add the broth, polenta and turkey. Stir well, Bring to a boil over medium heat. Cook, stirring constantly 8 to 10 minutes. Stir in the cheese until melted. Serve hot.