Ingredients
-
3
-
1
-
4
-
1 1/4
-
1
-
1/4
-
1/4
-
2
-
1
-
1/3
-
-
-
-
-
Directions
Turkey and Vegetable Ragout With Warm Polenta Rounds #A1, A.1. Original Sauce Recipe Contest Entry. My ragout features ground turkey simmered in a delicious A.1. sauce, with fresh tomatoes and zucchini. It is served over warm golden polenta, and finished with creamy goat cheese. This dish is comforting and perfect for a weeknight meal!, Now this is my kind of food. Where’s a fork!!!, Now you are talking yumminess!
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Steps
|
1
Done
|
In a Large Pan, Heat 1 Tablespoon of the Olive Oil Over Medium Heat. Saute Onion For 3 Minutes. Add Garlic and Saute For 1 Minute. |
|
2
Done
|
Add Ground Turkey to Pan. Sprinkle With Italian Seasoning, Salt and Pepper. Let Cook Until Browned, Stirring Occasionally. |
|
3
Done
|
Add Tomatoes and Zucchini to the Meat. Let Cook For 5 Minutes, or Until Zucchini Is Softened. |
|
4
Done
|
Add A.1. Original Sauce, Tomato Sauce, Lemon Juice and Chopped Parsley. Stir Well and Let Simmer For 5 Minutes. |
|
5
Done
|
in a Large Non-Stick Pan, Heat Remaining 2 Tablespoons of Olive Oil Over Medium Heat. Slice Tube of Polenta Into 8 Rounds of Equal Width. |
|
6
Done
|
Place Polenta Slices Into Pan in a Single Layer. Let Cook Until Golden on 1 Side, About 5 Minutes. Flip Over With a Spatula. Cook Until Golden on Other Side. |
|
7
Done
|
to Serve, Spoon Turkey and Vegetable Ragout Over Polenta. Top With Crumbled Goat Cheese. |
