Italian-Style Turkey With Polenta

• 4 turkey thighs (about 3 pounds), skin removed
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 4 tablespoons olive oil, divided
• 6 medium carrots, cut into 1-inch pieces
• 1 medium onion, cut into 8 wedges
• 1 small fennel bulb, chopped, fronds reserved
• 1/2 pound sliced fresh mushrooms
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 1/2 cup white wine or chicken broth
• 1 can (28 ounces) diced tomatoes, undrained
• 2 tubes (18 ounces each) polenta, each cut into 5 slices

1. Sprinkle turkey thighs with salt and pepper. In a 6-qt stockpot, heat 2 tablespoons oil over medium-high heat. Brown thighs on all sides in batches. Remove from pan. In same pan, heat 1 tablespoon oil over medium heat. Add carrots, onion, fennel and mushrooms; cook and stir 3-5 minutes or until softened. Add garlic, tomato paste and Italian seasoning; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan; stir in tomatoes.
2. Transfer turkey and vegetable mixture to a 5- or 6-qt. slow cooker. Cook, covered, on low 4-6 hours or until meat is tender. Remove turkey from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Keep meat warm.
3. Preheat oven to 425u0b0. Brush polenta slices with remaining olive oil. Place slices 1/2 in. apart on an ungreased
4. . Bake 30-40 minutes or until golden brown, turning halfway though baking. Meanwhile, mince reserved fennel fronds. To serve, top polenta with turkey and sauce; sprinkle with minced fennel.

turkey thighs, salt, pepper, olive oil, carrots, onion, fennel bulb, mushrooms, garlic, tomato paste, italian seasoning, white wine, tomatoes, polenta

Taken from www.tasteofhome.com/recipes/italian-style-turkey-with-polenta/ (may not work)