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Wheat-Free

Turkey and Eggplant Ragu over Creamy Polenta
Ingredients
5 cups water
1 cup cornmeal
Salt and pepper
3 Tbsp. olive oil
1 lb. Nature's Promise 94% Lean Ground Turkey
2/3 eggplant, peeled and chopped
4 garlic cloves, minced
1 (28-oz.) can Hannaford No Salt Added Crushed Tomatoes with Basil
2 tsp. lemon juice
2 tsp. Taste of Inspirations Honey Mustard
2 cups baby arugula
1/2 English cucumber, thinly sliced
1/3 cup Hannaford Part Skim Ricotta Cheese
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Turkey and Eggplant Ragu over Creamy Polenta

Turkey and Eggplant Ragu over Creamy Polenta

Turkey and Eggplant Ragu over Creamy Polenta
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:35 minutes
directions
1. Bring 4 cups water to a boil in a large saucepan; gradually whisk in cornmeal and 1/2 teaspoon salt. Reduce heat to low and cook, stirring constantly, until slightly thickened, 2 to 3 minutes. Cover and cook, stirring every 10 minutes, until tender and creamy, about 30 minutes; stir in 1 tablespoon oil and cover to keep warm until ready to serve.
2. Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over high. Add turkey and cook until browned, about 5 minutes. Reduce heat to medium-low, add eggplant and garlic, and cook 1 minute. Add tomatoes and remaining 1 cup water and bring to a simmer. Reduce heat to low and cook, stirring occasionally, until thickened, 15 to 20 minutes; season with salt and pepper to taste and cover to keep warm.
3. Whisk lemon juice, mustard, and remaining 1 tablespoon oil in a medium bowl, add arugula and cucumber, and toss to coat. Divide polenta among bowls, top with ragu and a dollop of ricotta, and serve with salad.
Source: Hannaford fresh Magazine, September 2020
 
 
 
 
 
 
 
 
 
 
 
 
 
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