Lean turkey tomato ragu served over soft parmesan polenta.
280 gGround turkey
0.75 cupMilk
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30 gParmesan cheese
80 gOnion
10 gGarlic
80 gCarrot
0.5 cupPolenta
1 cupWater
220 gTomato Sauce
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook onion, carrot, and garlic in cooking oil for 5 minutes.
Add ground turkey, salt, and black pepper, then brown for 8 minutes.
Add tomato sauce and simmer the turkey ragu for 15 minutes.
Simmer milk and water, whisk in polenta, and cook for 12 minutes.
Stir parmesan into the polenta and serve with the turkey bolognese.