Turkey Ragu with Polenta

• 2 tablespoons extra-virgin olive oil
• 4 tablespoons butter
• 2 pounds ground turkey
• 2 teaspoons poultry seasoning
• Salt and freshly ground black pepper
• 2 sprigs rosemary, finely chopped
• 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 fresh bay leaf
• 1/4 cup tomato paste
• 1/2 cup red wine
• 4 cups turkey stock or chicken stock
• 1 (28-ounce can) San Marzano tomatoes
• 1 cup whole milk
• 1 cup quick cooking polenta
• 1/3 to 1/2 cup grated Parmigiano-Reggiano, plus some to pass at table
• A handful flat-leaf parsley, chopped

1. In a heavy deep skillet heat oil and 2 tablespoons butter over medium-high to high heat, add meat, season with poultry seasoning, salt and pepper, brown the meat and crumble, 7 to 8 minutes.
2. Add rosemary, garlic, onions, carrots, celery, bay leaf and cook to soften 7 to 8 minutes more.
3. Stir in tomato paste 1 minute then red wine, stir a minute more, add 1 1/2 to 2 cups stock and tomatoes and break up tomatoes with a spoon.
4. Adjust seasonings, reduce 12 to 15 minutes and serve over polenta.
5. While sauce cooks bring remaining stock and milk up to a boil and whisk in polenta and cook for 2 to 3 minutes.
6. Remove from heat and stir in cheese, a little salt and pepper, 2 tablespoons butter and parsley.
7. Scoop thickened polenta into shallow bowls and top with liberal amounts of ragu.
8. Pass extra cheese at the table.

extravirgin olive oil, butter, ground turkey, poultry seasoning, salt, rosemary, garlic, onion, storebought shredded carrot, celery, bay leaf, tomato paste, red wine, turkey stock, tomatoes, milk, cooking polenta, parsley

Taken from www.foodnetwork.com/recipes/rachael-ray/turkey-ragu-with-polenta-recipe.html (may not work)