Turkey meat sauce in one of my favorite recipes my Mom makes. Anytime I can create something similar to it in my own kitchen is a good day.
This recipe takes sausage ragu (inspired by My Recipes) and serves it over millet polenta (inspired by NYTimes Recipes for Health) as an alternative to pasta. Feel free to sub pasta for the polenta if you wish. Using seasoned turkey sausage and pre-made marinara sauce makes this recipe super flavorful without too many ingredients.
Turkey Sausage Ragu over Creamy Millet Polenta
Serves 4 | Recipe by Lauren Larson | Print here!
Prep time: 5 minutes | Cook time: 55-60 minutes
For millet polenta:
1 cup millet
3 cups low-sodium vegetable stock or water
1 cup low-fat milk
¼-½ teaspoon salt, or more to taste
1 tablespoon butter or ghee
½ cup grated Parmesan cheese
¼ teaspoon freshly ground black pepper
For turkey sausage ragu:
1 ¼ pounds hot Italian turkey sausage, removed from casing
1 tablespoon olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 cups marinara sauce
½ cup water
½ teaspoon crushed red pepper (optional)
¼ cups chopped fresh parsley (optional for garnish)
¼ cup freshly grated Parmesan cheese (optional for garnish)
- Preheat oven to 350ºF.
- Heat a 10-inch oven safe skillet over medium-high heat. Add millet and toast, stirring occasionally, until golden brown; about 3-5 minutes. Carefully add milk, vegetable stock, and salt; stir to combine. Transfer to preheated oven and bake for 50 minutes, stirring half way through. Stir in butter and bake for another 5-10 minutes until liquid is completely absorbed. Remove from oven, stir in Parmesan cheese and black pepper. Season to taste with more salt and pepper as desired.
- Meanwhile, heat a large skillet over medium-high heat. Add sausage, break up with back of spoon and cook until browned; about 6 minutes. Transfer to a plate, wipe skillet clean, and return to medium-high heat.
- Add oil to pan and swirl to coat. Add onion to cook for 4 minutes. Add garlic and sauté for 1 minute. Add cooked sausage, marinara, water, and crushed red pepper. Bring to a boil, then reduce to a simmer for 20 minutes while millet polenta continues to cook. Season to taste with additional salt and pepper.
- Serve ragu over millet polenta topped with chopped fresh parsley and freshly grated Parmesan cheese.
I could seriously eat that entire pan of millet polenta…in one sitting,
Serve sausage ragu over polenta with steamed broccoli on the side for a complete, well balanced meal.
We opened a delicious Orin Swift Location I wine to go along with it. Kind of a nice bottle for a weekday but I certainly didn’t mind.
Enjoy! Have a great day!