Turkey and Vegetable Ragout with Warm Polenta Rounds A1
Delight your taste buds with this comforting and hearty Turkey and Vegetable Ragout with Warm Polenta Rounds A1. This flavor-packed recipe pairs lean ground turkey with a medley of colorful vegetables—including zucchini, carrots, and red bell pepper—all simmered in a rich tomato-based sauce infused with fragrant oregano and thyme. Topped with golden, pan-seared polenta rounds and a sprinkle of Parmesan cheese, this dish offers a satisfying balance of wholesome nutrition and rustic flavor. Ready in just under an hour, it's perfect for cozy weeknight dinners or impressing guests with a refined, homey presentation. Serve this ragout over the crispy polenta rounds, garnish with fresh parsley, and watch it become your new family favorite!
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Recipe Information
Ingredients
- 1 lb ground turkey
- 3 tbsp olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 medium, diced carrot
- 1 medium, diced zucchini
- 1 diced red bell pepper
- 2 tbsp tomato paste
- 1 14.5 oz can diced tomatoes
- 1 cup chicken or vegetable broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 14 oz prepared polenta tube
- 0.5 cup, grated Parmesan cheese
- 2 tbsp, chopped fresh parsley
Instructions
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
Add the ground turkey and cook, breaking it up with a spatula, until browned and cooked through, about 7-8 minutes. Remove the turkey from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic, carrots, zucchini, and red bell pepper. Cook for 5-6 minutes until the vegetables begin to soften.
Add the tomato paste to the skillet and stir to coat the vegetables evenly.
Pour in the diced tomatoes and chicken broth. Add the cooked turkey back to the skillet.
Sprinkle in the dried oregano, dried thyme, salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally.
While the ragout simmers, slice the prepared polenta tube into 8 rounds about 1/2-inch thick.
Heat a non-stick skillet over medium heat and sear the polenta rounds for 3-4 minutes per side until golden and heated through.
To serve, spoon the turkey and vegetable ragout onto plates. Top with the warm polenta rounds.
Garnish with grated Parmesan cheese and chopped fresh parsley. Serve immediately and enjoy!
Nutrition Facts
Calories |
1765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.5 g | 120% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 5745 mg | 250% | |
| Total Carbohydrate | 117.6 g | 43% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 41.5 g | ||
| Protein | 120.2 g | 240% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 774 mg | 60% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2445 mg | 52% | |
*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.
