A delightful dish combining creamy polenta with a rich turkey ragù, perfect for a comforting meal.
Heat butter in a large pot over medium heat. Add diced onion and sauté until translucent.
Use a wooden spoon to prevent scratching your pot.
Add minced garlic and cook until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Stir in polenta and cook, stirring frequently, until thickened.
Add water or broth gradually to achieve the desired consistency.
Stir in parmesan and mascarpone cheese until melted and smooth.
Remove from heat before adding cheese to prevent curdling.
In a large skillet, cook ground turkey until browned.
Break up the turkey into small pieces for even cooking.
Add mushrooms and cook until softened.
Deglaze the pan with a splash of water if needed.
Stir in tomato paste, brown sugar, and mustard. Cook until well combined.
Adjust sweetness and tanginess to your preference.
Serve the polenta topped with the turkey ragù and garnish with parsley.
Serve immediately for the best texture and flavor.
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