Best 7 Turkey Bolognese Polenta Nests Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you looking for a unique and flavorful meal that will tantalize your taste buds? Turkey bolognese polenta nests are the perfect dish to satisfy your cravings. This delectable dish combines the savory flavors of turkey and bolognese sauce with the creamy texture of polenta, creating a symphony of flavors that will leave you wanting more. With its hearty ingredients and ease of preparation, this recipe is sure to become a favorite in your kitchen. Gather your ingredients and let's embark on a culinary journey to create this mouthwatering masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

TURKEY BOLOGNESE WITH PENNE



Turkey Bolognese with Penne image

This ground turkey Bolognese is a very surprising and hearty meal. This recipe is packed with flavor.

Provided by TCmofo

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 50m

Yield 6

Number Of Ingredients 15

2 tablespoons olive oil
1 pound ground turkey
¾ cup chopped carrots
½ cup chopped onion
½ cup chopped celery
4 cloves garlic, minced
1 tablespoon ground thyme
1 pinch red pepper flakes
¼ cup dry white wine
2 cups tomato sauce
½ cup tomato juice
2 tablespoons dried parsley
1 (8 ounce) package penne pasta
½ cup grated Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Heat oil in a large skillet over high heat. Add ground turkey and cook until well browned, 5 to 7 minutes. Add carrots, onion, celery, garlic, thyme, and red pepper flakes. Cook and stir until vegetables are tender, 5 to 10 minutes. Drain and discard grease, if necessary. Add white wine; cook and stir until almost completely evaporated, about 5 minutes. Add tomato sauce, tomato juice, and parsley. Reduce heat and simmer until sauce reaches a thick consistency, about 20 minutes.
  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot. Add the sauce and Parmesan cheese; mix well. Season with salt and pepper.

Nutrition Facts : Calories 365.1 calories, Carbohydrate 37.5 g, Cholesterol 61.6 mg, Fat 13.3 g, Fiber 3.8 g, Protein 24.4 g, SaturatedFat 3.5 g, Sodium 677.8 mg, Sugar 6.9 g

TURKEY BOLOGNESE POLENTA NESTS



Turkey Bolognese Polenta Nests image

This delicious appetizer combines two of my favorite foods, polenta and bolognese meat sauce, uniting them into one incredibly tasty bite! -Lidia Haddadian, Pasadena, California

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 2 dozen.

Number Of Ingredients 12

3-1/2 cups chicken stock, divided
1 cup yellow cornmeal
3/4 cup grated Parmigiano-Reggiano cheese, divided
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 cup chopped onion
3 garlic cloves, minced
1/2 pound ground turkey
1/3 cup tomato paste
1-1/2 teaspoons Italian seasoning

Steps:

  • Preheat oven to 350°. Coat 24 mini muffin cups with cooking spray. Set aside., In a large heavy saucepan, bring 3 cups chicken stock to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from sides of pan, 15-20 minutes (mixture will be very thick). Stir in 1/2 cup cheese, cream, salt and pepper. Spoon 2 tablespoons polenta mixture into each mini muffin cup. As polenta cools, press an indentation in center of each with the end of the wooden spoon handle to create a nest shape. Set aside. Wipe out pan., In same saucepan, heat oil over medium-high heat. Add onion; saute until translucent, 2-3 minutes. Add garlic; cook 1 minute longer. Add turkey; saute until no longer pink. Stir in tomato paste, Italian seasoning and remaining chicken stock. Cook, stirring occasionally, until thickened, about 5 minutes., Fill each polenta indention with about 2 teaspoons turkey mixture. Sprinkle with remaining cheese; bake until edges are golden, 25-30 minutes. Remove from oven; cool at least 10 minutes before removing from muffin cups. May be refrigerated or frozen for later use.

Nutrition Facts : Calories 80 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 154mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

TURKEY BOLOGNESE



Turkey Bolognese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 pound shredded cooked turkey (preferably dark meat)
3 cups marinara sauce
1/4 cup chopped fresh basil leaves
Salt and freshly ground black pepper
1 pound spaghetti
Freshly grated Parmesan

Steps:

  • Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)
  • Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.

FAST TURKEY BOLOGNESE



Fast Turkey Bolognese image

I love spaghetti Bolognese from my years living in England where it is a very popular dish, but wanted to be healthier. I think ground turkey Bolognese is better than the beef version! Feel free to add vegetables; this is an easy way to get my husband to eat more of them, and I use red lentils to increase the fiber content. This is a fast Bolognese, no 4 hours of simmering on a low stove. Who has the time? Top with cheese, if you like.

Provided by MrsHardy

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h28m

Yield 4

Number Of Ingredients 16

½ cup red lentils
1 cup water, or as needed
cooking spray
3 carrots, minced
1 medium onion, minced
salt and ground black pepper to taste
1 (16 ounce) package ground turkey
½ red bell pepper, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 (6 ounce) can tomato sauce
1 cup white wine
1 tablespoon Italian seasoning
3 dashes Worcestershire sauce
½ (16 ounce) package spaghetti

Steps:

  • Place lentils in a saucepan with water to cover and bring to a simmer. Cover and cook until lentils are tender, adding more water if necessary, about 30 minutes
  • Spray a large nonstick skillet with cooking spray and place over medium heat. Add carrots, onion, and a pinch of salt. Cook, stirring often, until softened, 3 to 5 minutes. Push vegetables to the sides of the pan. Cook turkey in the center of the pan, breaking it up with a spoon until browned and dry, about 5 minutes. Mix turkey in with the vegetables.
  • Stir red bell pepper and garlic into the skillet; cook until softened, about 3 minutes. Add diced tomatoes, tomato paste, and tomato sauce; mix to combine. Stir in the cooked lentils. Add wine; if necessary, thin sauce with water. Add Italian seasoning and Worcestershire sauce; season sauce with salt and pepper.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Combine cooked pasta and sauce.

Nutrition Facts : Calories 614 calories, Carbohydrate 79.3 g, Cholesterol 83.9 mg, Fat 10.4 g, Fiber 10.6 g, Protein 40.5 g, SaturatedFat 2.5 g, Sodium 834 mg, Sugar 14.9 g

CREAMY MASCARPONE POLENTA WITH TURKEY BOLOGNESE #A1



Creamy Mascarpone Polenta With Turkey Bolognese #A1 image

A.1. Original Sauce Recipe Contest Entry. We had this incredible appetizer on vacation this summer that combined creamy polenta with a savory sauce. My husband didn't think he'd like it at all but loved it - and he loves this entree version featuring ground turkey in a sauce that highlights A1, served over the creamy polenta with mascarpone and fresh corn. The tangy sauce is a great pairing with the rich polenta - making for a very satisfying dish!

Provided by Felicia M.

Categories     Sauces

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 15

6 tablespoons butter, divided
1 onion, diced, divided
2 tablespoons garlic, divided
2 -4 cups chicken broth
2 cups ground polenta (not pre-cooked)
1 -2 fresh ear of corn, cooked and removed from cob
8 ounces mascarpone cheese
1/2 cup grated parmesan cheese
1 lb ground turkey
1 (12 ounce) package mushrooms, sliced
3/4 cup A.1. Original Sauce
1/4 cup brown sugar
2 -3 tablespoons balsamic vinegar
2 -3 tablespoons prepared mustard
2 -3 tablespoons chopped parsley or 2 -3 tablespoons basil

Steps:

  • 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.

Nutrition Facts : Calories 368.9, Fat 16.7, SaturatedFat 8, Cholesterol 67.6, Sodium 452.7, Carbohydrate 37.4, Fiber 3.3, Sugar 10, Protein 19.6

CREAMY POLENTA AND BOLOGNESE SAUCE



Creamy Polenta and Bolognese Sauce image

Categories     Salad     Sauce     Healthy     Simmer

Yield 4 servings

Number Of Ingredients 19

4 cups chicken stock or broth
1/4 cup heavy cream
5 garlic cloves, crushed
Coarse salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil (EVOO) (once around the pan)
1/2 to 1 teaspoon crushed hot red pepper flakes
1 pound ground sirloin (90% lean ground beef)
1/2 pound ground pork
1/2 pound ground veal
1 small yellow onion, chopped
1/2 cup shredded carrots (on salad bar in produce aisle), chopped
1 celery rib, finely chopped
1 tablespoon fresh thyme leaves, chopped
1/2 teaspoon allspice (a couple healthy pinches)
1/2 cup dry red wine
1 can (28 ounces) crushed tomatoes
A handful of chopped fresh flat-leaf parsley
1 cup quick-cooking polenta (in Italian foods or specialty foods aisles)
1/2 cup grated Parmigiano-Reggiano or Romano cheese, plus some to garnish

Steps:

  • For the creamy polenta, combine 3 cups of the chicken stock, the cream, 1 of the crushed garlic cloves, salt, and pepper in a saucepot over medium-low heat. Bring up to a gentle simmer and lower the heat so it is barely bubbling, then start the Bolognese sauce.
  • Heat a deep skillet or heavy-bottomed pot over medium-high heat. Go once around the pan with a slow stream of EVOO. Add the remaining crushed garlic and the red pepper flakes and infuse the oil for 15 seconds. Add the beef, pork, and veal and break the meat up with a wooden spoon. Brown the meats for 3 minutes, then add the onion, carrots, celery, thyme, allspice, salt, and pepper and continue browning for 5 minutes more. Use the pocket of time to make the roasted veggies, page 227.
  • When the vegetables are tender, add the wine and scrape up the drippings, then add the remaining 1 cup of chicken stock and reduce for 5 minutes. Add the tomatoes and reduce heat to low. Simmer for 5 to 10 minutes to combine flavors. Finish the sauce with the chopped parsley.
  • As the Bolognese sauce is in its last 5 to 10 minutes of cooking time, whisk the polenta into the simmering seasoned chicken stock-cream mixture in a steady stream and stir constantly until the polenta can thickly coat the back of a spoon. Taste for seasoning and adjust with salt and pepper. If you find the polenta is thickening up so much that it is not creamy and it is becoming stiff, you can loosen it with a little more chicken stock or water. Turn the heat off and stir in the cheese.
  • To serve, divide the creamy polenta among 4 bowls, top the polenta with a BIG serving of the Bolognese sauce, and garnish with some more grated cheese.
  • Tidbit
  • Polenta's like a magical porridge when you are in a carbohydrate-depravation depression. It is delicious and easy, and when you cook it creamy-style, a little dry polenta goes a long way in the tasty cooking liquid. I eat it guilt free!

TURKEY POLENTA



Turkey Polenta image

This dish is perfect for left-over turkey or chicken. I have used frozen corn kernels in the winter and my boys really love this spice of this. Serve with a salad or a green vegetable and you have a quick and easy meal.

Provided by mary winecoff

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon butter
1 small onion, chopped
1 large poblando chile, seeded and chopped
1 jalapeno chile, seeded and chopped
1 cup corn kernel
4 cups chicken broth
1 1/2 cups uncooked polenta or 1 1/2 cups yellow cornmeal
1 1/2 cups cooked turkey or 1 1/2 cups chicken, chopped
1 cup cheddar cheese, shredded

Steps:

  • In a large saucepan, melt the butter over medium heat. Stir in the onion, chilies, and corn. Cook, stirring occasionally, until onions are softened, about 10 minutes. Remove from heat.
  • Add the broth, polenta and turkey. Stir well, Bring to a boil over medium heat. Cook, stirring constantly 8 to 10 minutes. Stir in the cheese until melted. Serve hot.

Nutrition Facts : Calories 482, Fat 18.2, SaturatedFat 9.3, Cholesterol 77.2, Sodium 1014.5, Carbohydrate 48.1, Fiber 4.8, Sugar 2.6, Protein 32.7

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and make the cooking process go more smoothly.
  • Brown the Turkey Well: Browning the turkey well will help develop its flavor and give the bolognese a richer taste. Make sure to cook the turkey over medium-high heat until it is browned on all sides.
  • Use a Variety of Vegetables: The more vegetables you add to your bolognese, the more flavorful and nutritious it will be. Some good options include carrots, celery, onions, garlic, and bell peppers.
  • Simmer the Bolognese for at Least 30 Minutes: Simmering the bolognese for a long period of time will help the flavors to meld and develop. The longer you simmer it, the better it will taste.
  • Serve the Bolognese with a Variety of Toppings: Some good options include grated Parmesan cheese, fresh basil, and crusty bread.

Conclusion:

Turkey bolognese is a delicious and versatile dish that can be served over pasta, polenta, or mashed potatoes. It is also a great way to use up leftover turkey. This recipe is easy to follow and can be tailored to your own taste preferences. So next time you are looking for a hearty and flavorful meal, give turkey bolognese a try.

Related Topics