Ingredients
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6 tablespoons butter, divided
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1 onion, diced, divided
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2 tablespoons garlic, divided
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2 -4 cups chicken broth
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2 cups ground polenta (not pre-cooked)
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1 -2 fresh ear of corn, cooked and removed from cob
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8 ounces mascarpone cheese
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1/2 cup grated parmesan cheese
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1 lb ground turkey
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1 (12 ounce) package mushrooms, sliced
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3/4 cup A.1. Original Sauce
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1/4 cup brown sugar
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2 -3 tablespoons balsamic vinegar
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2 -3 tablespoons prepared mustard
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2 -3 tablespoons chopped parsley or 2 -3 tablespoons basil
Instructions
- Heat 2 tablespoons of butter in large pot. Add 1/2 diced onion and saute for about 5 minutes. Add 1 tbl garlic and saute for 1-2 minutes.
- Add 2 cups chicken broth and bring to a boil. Stir in dried polenta and reduce heat to simmer. Cook for about 1 1/2 hours until smooth, adding in additional broth or water as needed.
- Stir fresh corn into polenta and continue cooking on low.
- Spray large pan with cooking spray and brown ground turkey. When turkey starts to brown, add in 1/2 diced onion, 1 tbl garlic and mushrooms.
- Cook for about 10 minutes, deglazing the pan if needed with water. Add in A1 Sauce, brown sugar, mustard and vinegar. Stir until well combined and cook 5-10 minutes, adding in water if needed to keep saucy consistency. Season with salt and pepper to taste. Keep warm and set aside.
- Check polenta for consistency. If done, remove from heat and stir in 4 tbl butter, 1/2 cup parmesan and mascarpone. Season to taste.
- Serve turkey mixture over polenta and sprinkle with fresh herbs. If serving a crowd, you can also mix the polenta and turkey together.