Ground Turkey Ragu Served With Polenta

• 2 Tbls. extra-virgin olive oil
• 4 Tbls. butter
• 2 pounds ground turkey
• 2 tsp. Spicely® Poultry Seasoning
• Pinch kosher salt (optional) and Spicely® Peppercorn Black whole, freshly ground
• 1/2 tsp. Spicely® Rosemary Ground
• 2 large cloves garlic, finely chopped
• 1 onion, finely chopped
• 1/2 cup store-bought shredded carrot or 1 small carrot, finely chopped
• 2 ribs celery from the heart with leafy greens, finely chopped
• 1 Spicely® Bay Leaf
• 1/2 cup red wine (optional)
• 4 cups turkey stock or chicken stock
• 1 (28-ounce can) ground tomatoes or tomato puree
• 1 cup milk, preferably whole
• 1 cup quick cooking polenta
• 1/3 to 1/2 cup grated Parmesan
• A handful flat-leaf parsley, chopped

In a heavy deep skillet heat oil and 2 tablespoons butter over medium-high to high heat. Add meat, season with Spicely® Poultry Seasoning, salt (optional) and pepper. Brown the meat and crumble, 7 to 8 minutes.

Add rosemary, garlic, onions, carrots, celery, bay leaf and cook to soften 7 to 8 minutes more. Stir in red wine, stir a minute more, add 1 1/2 to 2 cups stock and tomatoes Adjust seasonings, reduce 12 to 15 minutes.

Polenta

While sauce cooks bring remaining stock and milk up to a boil and whisk in polenta and cook for 2 to 3 minutes. Remove from heat and stir in cheese, a little salt and pepper, 2 tablespoons butter and parsley.

Scoop thickened Polenta into shallow bowls and top with liberal amounts of meat sauce.