Turkey ragu with polenta Recipe | Food Network UK

Ingredients

• 2 tbsp. extra-virgin olive oil
• 4 tbsp. butter
• 1 kg ground turkey
• 2 tsp. poultry seasoning
• Salt
• freshly ground black pepper
• 2 sprigs rosemary, finely chopped
• 2 large cloves garlic, finely chopped
• 1 onion, finely chopped
• 1 small carrot, finely chopped
• 2 ribs celery from the heart with leafy greens, finely chopped
• 1 fresh bay leaf
• 60ml tomato paste
• 125ml red wine
• 1 litre turkey stock or chicken stock
• 1 (790g tin) San Marzano tomatoes
• 250ml whole milk
• 140g quick cooking polenta
• 50g grated Parmigiano Reggiano, plus some to pass at table
• A handful of flat-leaf parsley, chopped