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Turkey Ragú over Creamy Polenta
with spinach and Parmesan
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesOver 30g protein
- Gluten-Smart
Chef
Laura Alpern
Hoping to whip up a speedy meal for your family with zero slicing and dicing? You’ve come to the right place! Home Chef’s Chopped and Ready meals require no cutting board and no oven. These scrumptious and satisfying meals will fly from stovetop to dinner table in under 20 minutes, minimizing prep and clean-up while maximizing your time with loved ones.
In Your Box (serves 4)
- 16 fl. oz. Tomato Sauce
- 16 oz. Ground Turkey
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8 fl. oz. Cream Sauce Base
- 6 oz. Polenta
- 2 oz. Baby Spinach
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2 oz. Shredded Parmesan Cheese
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1½ oz. Roasted Garlic & Herb Butter
- 4 tsp. Chicken Broth Concentrate
- 1½ tsp. Garlic Salt
- 1 tsp. Italian Seasoning Blend
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories570
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Carbohydrates45g
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Net Carbs40g
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Fat30g
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Protein33g
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Sodium2110mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Medium Pot
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using Italian sausage, remove from casing, if necessary. Break up sausage until no pink remains and sausage reaches minimum internal temperature, 4-6 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Polenta
Bring a medium pot with 3 cups water, half the chicken base (reserve remaining for ragú), 2/3 the garlic salt (reserve remaining for ragú), and cream base to a boil.
Once boiling, add polenta and stir vigorously to combine. Reduce heat to medium and stir often until polenta is smooth, 2-3 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Stir in butter and 3/4 the cheese (reserve remaining for garnish) until combined, 1-2 minutes.Remove from burner.While polenta cooks, continue recipe. -
2 Cook the Ground Turkey
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add ground turkey to hot pan. Break up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 5-7 minutes. -
3 Start the Ragú
Add tomato sauce, remaining chicken base, Italian seasoning, remaining garlic salt, and a pinch of pepper to hot pan. Stir to combine and bring to a simmer.
Once simmering, stir occasionally until sauce is combined and slightly thickened, 2-3 minutes. If too thick, add water, 1 tsp. at a time, until desired consistency is reached. -
4 Finish Ragú and Finish Dish
Add spinach to hot pan. Stir occasionally until wilted, 1-2 minutes.
Remove from burner.Plate dish as pictured on front of card, topping polenta with turkey ragú. Garnish with remaining cheese. Bon appétit!
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