Polenta com três queijos e linguiça italiana

Ingredientes

• 2 tablespoons olive oil
• 1 pound (453 grams) ground turkey, chicken or pork
• 2 cups (327 grams) yellow onion (finely grated)
• 1 teaspoon ground sage
• 1 tablespoon fennel seed
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• Small pinch red pepper flakes (to your taste)
• 2 cloves garlic (peeled and finely chopped)
• 2 cups (256 grams) crushed tomatoes
• 3 1/2 cups (448 grams) low sodium or unsalted chicken stock/broth
• 1 teaspoon salt
• 1 cup (220 grams) yellow cornmeal (medium or fine grind)
• 1 cup (220 grams) Asiago cheese (grated plus extra for topping)
• 1 cup (220 grams) cheddar cheese (grated plus extra for topping)
• 1/4 cup (55 grams) Parmesan cheese (grated plus extra for topping)
• 1 tablespoon unsalted butter
• Fresh basil for garnish (chopped)

Modo de preparo

1. 1

   To a large, heavy skillet, add the olive oil over medium high heat. Add the ground turkey, breaking up the meat and cook until it starts to brown..

2. 2

   Add the onion, sage, fennel, salt, pepper and red pepper flakes. Cook for 5 minutes more until the onion is softened and the meat is fully browned and cooked.

3. 3

   Add the garlic and mix in well. Stir in the tomato puree. Bring to a simmer and cook for 5 minutes.

4. 4

   --- For the polenta: ---

5. 5

   In a medium saucepan, heat the chicken stock and salt (taste your stock, if it is salty, adjust the salt amount, remember you are also adding salty cheese) bring to a simmer. Add the yellow cornmeal while whisking until combined and there are no lumps.

6. 6

   Cook at a very low simmer for about 15 minutes whisking until smooth and thickened for 30 minutes. If the polenta thickens too soon, add a little more stock or water. Add all 3 cheeses, stir until the cheeses are melted.

7. 7

   Place some polenta in the center of a plate and top with the sausage. Finish with freshly chopped basil.