Turkey And Vegetable Ragout With Warm Polenta Rounds A1 Recipes

BASIC VEGETABLE RAGOUT

Steps:

• In a large hot saucepan heat oil. Add onion, 1/3 of garlic, red pepper flakes, thyme and saute until onions and garlic are fragrant. Stir in zucchini, 1/3 garlic and tarragon, partially cover pan and cook for approximately 3 minutes or until zucchini has begun to soften. Stir in plum tomatoes with juice, 1/3 garlic and basil, partially cover pan and cook for 7 minutes or until vegetables are crisp tender. Serve over rice. Top with Parmesan.

PARMESAN-CRUSTED POLENTA WITH SAUSAGE-MUSHROOM RAGOûT

Steps:

• Preheat broiler.
• Broil polenta rounds on a lightly oiled large heavy baking sheet 3 to 4 inches from heat until lightly browned in spots, about 7 minutes. Turn rounds over and sprinkle with cheese, then broil until polenta is golden in spots and cheese is melted, about 7 minutes more.
• Meanwhile, heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then cook sausage, breaking up lumps, until just cooked through, about 4 minutes. Transfer to a bowl.
• Heat remaining tablespoon oil in skillet over medium heat until it shimmers, then cook mushrooms, stirring occasionally, until softened, about 3 minutes. Add wine and boil, scraping up any brown bits, until reduced by about half, about 2 minutes. Stir in sausage and tomato sauce and simmer, stirring occasionally, 5 minutes. Season with salt.
• Serve ragout spooned over polenta.

VEGETABLE RAGOUT

Steps:

• Heat the oil in a heavy stew pot. Saute the onions, garlic, carrots, celery and green beans for 3-4 minutes.
• Add the bay leaves, thyme and red wine and boil, uncovered for 3 minutes.
• Reduce heat, cover, and simmer for 5 minutes.
• Add the zucchini and mushrooms.
• Combine the sauce ingredients and then stir the sauce into the vegetables.
• Simmer about 30 minutes until the vegetables are tender.
• While the vegetables are stewing, cook the potatoes separately in salted boiling water until they are tender.
• Drain and add them to the ragout a few minutes before serving.

TURKEY RAGù

Steps:

• Heat a large skillet over medium-high heat. Add the pancetta and cook, stirring, until golden and most of the fat has rendered, 2 to 3 minutes. Transfer with a slotted spoon to a paper towel-lined plate.
• Add the oil to the skillet. Stir in the carrot, celery, onion, garlic and bay leaf. Cook, stirring, until the vegetables are soft and a little golden in spots, about 7 minutes. Scrape the mixture onto a plate.
• Add the turkey to skillet and cook, breaking up meat with a fork, until golden and cooked through, 7 to 10 minutes. Return pancetta and vegetables to the pan. Season with salt and pepper. Pour in the wine; cook, scraping up any browned bits from the bottom of the skillet, until it is mostly evaporated. Add the crushed tomatoes. Reduce heat to medium-low and simmer for 10 minutes. Stir in the butter until melted. Taste and adjust seasonings, if necessary. Serve over pasta, topped with a dollop of ricotta.

POLENTA WITH WILD MUSHROOMS AND VEGETABLE RAGOUT

Steps:

• Heat 2 tablespoons of oil in skillet large enough to hold all the ingredients. Add onions and cook until they are soft and golden, about 10 minutes.
• Add the wild and domestic mushrooms with the garlic, marjoram and thyme and cook until mushrooms soften and release their juices.
• Meanwhile in another skillet, heat remaining oil and saute peppers until soft.
• Crush tomatoes in your fingers before adding to peppers, with tomato liquid, and cook over low heat until mushroom mixture is ready.
• When mushrooms are softened, add the wine and cook over medium heat to slightly reduce liquid.
• Combine contents of both pans and use to top polenta. This can be made a day ahead.
• To serve, heat oven to 350 degrees. Bake for 20 to 25 minutes.
• Divide both polenta and sauce in half. Use two 10-by-15-inch glass baking dishes. Using half of polenta and half of sauce, spoon a third of sauce in bottom of one baking dish . Arrange half of polenta slices over the sauce. Spoon another third of sauce over polenta. Top with remaining polenta and then with remaining sauce. Repeat with second dish and remaining ingredients.

ROASTED VEGETABLE RAGOUT WITH POLENTA

Steps:

• For the polenta:Coat a 8 in glass baking dish with cooking spray. In a large saucepan combine 2 cups water with broth, mustard and cayenne, bring to boiling. Reduce heat to medium and whisk in cornmeal. Reduce heat to medium low, cover and cook 5 minutes or until thickened, stirring occasionally. Remove from heat, pour into baking dish, set aside to get firm.
• For the ragout: Preheat oven to 425 degrees. Cut off and discard dark green top from the leek, cut it into 1 inch slices and put in a large bow. Add cauliflower, carrots, mushrooms and garlic, drizzle with oil and toss to coat. Spread vegetable in a large roasting pan. Roast for 8 minutes.
• Remove pan from oven and stir in corn and tomatoes. Put back in the oven for 20-25 minutes or until the vegetables are tender. Remove from oven and put vegeetables and juices in a large dutch oven.
• Put dutch oven over medium heat. Cook vegetables for 5-10 minutes or until thickened. Stir in basil, majoram and thyme.
• Meanwhile preheat broiler with top rack 4-6 inches from heat source. Line a baking sheet with foil and coat with cooking spray. Cut polenta into 12 squares and place on baking sheet. Broil 5-8 minutes or until lightly browned.
• To serve; place 2 polenta squares on each plate and top with ragout.

CREAMY MASCARPONE POLENTA WITH TURKEY BOLOGNESE #A1

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.

8 VEGETABLE RAGOUT

Steps:

• Saute onion, carrot, garlic in vegetable for 5 minutes.
• Stir in celery and mushrooms and saute til soft.
• Add tomatoes, pepper, hot sauce and beans.
• Bring to a boil. Cover and simmer, stirring often, about 20 minutes.
• Add corn and when hot again stir in parsley and serve.

TURKEY AND VEGETABLE RAGOUT WITH WARM POLENTA ROUNDS #A1

Steps:

• In a large pan, heat 1 tablespoon of the olive oil over medium heat. Saute onion for 3 minutes. Add garlic and saute for 1 minute.
• Add ground turkey to pan. Sprinkle with Italian seasoning, salt and pepper. Let cook until browned, stirring occasionally.
• Add tomatoes and zucchini to the meat. Let cook for 5 minutes, or until zucchini is softened.
• Add A.1. Original Sauce, tomato sauce, lemon juice and chopped parsley. Stir well and let simmer for 5 minutes.
• In a large non-stick pan, heat remaining 2 tablespoons of olive oil over medium heat. Slice tube of polenta into 8 rounds of equal width.
• Place polenta slices into pan in a single layer. Let cook until golden on 1 side, about 5 minutes. Flip over with a spatula. Cook until golden on other side.
• To serve, spoon turkey and vegetable ragout over polenta. Top with crumbled goat cheese.