Italian Turkey with Polenta
Discover a cozy, flavor-packed meal with this Italian Turkey with Polenta recipe! Perfect for weeknight dinners, this dish combines lean ground turkey simmered in a rich tomato sauce infused with garlic, basil, and a touch of red pepper flakes for a subtle kick. The hearty turkey topping is served over creamy, cheesy polenta made with Parmesan and butter, creating a perfectly comforting base. Ready in just 45 minutes, this recipe is not only quick and easy but also brimming with Mediterranean-inspired flavor. Garnish with fresh parsley for a vibrant finish and serve it as a satisfying, gluten-free dinner the whole family will love!
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Recipe Information
Ingredients
- 1 pound ground turkey
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 15-ounce can crushed tomatoes (canned)
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup instant polenta
- 3 cups water
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.
Add the minced garlic to the skillet and sauté for 1 minute, stirring constantly to avoid burning.
Increase the heat to medium-high and add the ground turkey to the skillet. Cook for 6-8 minutes, breaking it up with a wooden spoon, until the turkey is completely browned.
Stir in the crushed tomatoes, tomato paste, chicken broth, dried basil, dried oregano, red pepper flakes, salt, and black pepper. Reduce the heat to low and simmer for 15 minutes, stirring occasionally to allow the flavors to meld.
While the turkey sauce simmers, prepare the polenta. In a medium saucepan, bring 3 cups of water to a boil over high heat. Gradually whisk in the instant polenta, reducing the heat to medium-low as it thickens.
Cook the polenta for about 5 minutes, stirring frequently until smooth and creamy. Remove from heat and stir in the Parmesan cheese and butter until fully combined.
To serve, spoon a generous amount of polenta onto each plate and top with the Italian turkey sauce. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
2150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.1 g | 126% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 4087 mg | 178% | |
| Total Carbohydrate | 193.2 g | 70% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 26.0 g | ||
| Protein | 128.9 g | 258% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 717 mg | 55% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1893 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
